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Mushroom and Pea Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 42 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This creamy Mushroom and Pea Risotto is a comforting and flavorful Italian-inspired dish featuring sautéed mushrooms, tender leeks, and sweet green peas, all combined with creamy arborio rice and parmesan cheese. Perfectly cooked by gradually adding vegetable stock, this vegetarian risotto offers a rich, satisfying meal ready in 40 minutes.

Ingredients

Vegetables

  • 11 oz / 400g mushrooms (such as brown mushrooms), sliced
  • 1 medium leek, sliced
  • 2-3 garlic cloves, diced
  • 1 cup frozen green peas

Main Ingredients

  • 1 ½ cups arborio rice
  • 6.5 cups heated vegetable stock
  • ½ cup dry white wine
  • 2-3 tablespoons olive oil
  • 2 oz / 50g parmesan cheese, grated

Seasoning

  • Salt and cracked black pepper, to taste
  • Red pepper flakes (optional)

Instructions

  1. Sauté mushrooms: Heat a large pan over high heat with olive oil. Add the sliced mushrooms and cook until they are browned and nicely caramelized. Season with salt and cracked black pepper to taste, then remove the mushrooms from the pan and set them aside.
  2. Sauté leek and garlic: In the same pan, add a tablespoon of olive oil. Add the sliced leek and sauté for a few minutes until they soften. Then add the diced garlic and sauté together until fragrant but not browned.
  3. Toast rice: Add the arborio rice to the pan with the leeks and garlic. Stir and cook the rice for a few minutes to lightly toast it. Pour in the white wine and allow it to evaporate almost completely while stirring gently.
  4. Add stock gradually: Ladle in a portion of the heated vegetable stock and stir the rice slowly. Allow the liquid to simmer and be absorbed by the rice. Continue adding stock one ladle at a time, stirring constantly and waiting for absorption before adding more. This process will take about 15 minutes until the rice is creamy and just cooked through. Season with salt and pepper as needed.
  5. Stir in cheese: Grate the parmesan cheese directly into the risotto and stir it in along with an additional ladle of stock to make it creamy and flavorful.
  6. Add peas and mushrooms: Add the frozen green peas and the sautéed mushrooms back into the pan. Stir and cook for another minute until the peas are heated through.
  7. Serve immediately: Plate the risotto and serve hot. Garnish with extra grated parmesan cheese, freshly cracked black pepper, and a sprinkle of red pepper flakes if using for a bit of heat.

Notes

  • Use heated vegetable stock to keep the cooking temperature consistent and help the rice cook evenly.
  • Stirring constantly while adding stock helps release the rice’s starch, creating a creamy texture without adding cream.
  • For a vegan version, omit parmesan or substitute with a plant-based cheese alternative.
  • If you don’t have dry white wine, you can substitute with additional vegetable stock or a splash of white grape juice for sweetness.
  • This dish is best served immediately as risotto thickens and firms up upon standing.

Find it online: https://slsrecipes.com/mushroom-and-pea-risotto-recipe/