Why You’ll Love This Recipe

Luxuriously creamy texture without heavy cream
Hearty and filling as a main or side dish
Naturally vegetarian and easy to adapt to vegan or gluten-free diets
Elegant yet easy—perfect for both weeknight dinners and entertaining
Comfort food made healthy with wholesome ingredients
Customizable with your favorite vegetables or proteins
Uses pantry staples and seasonal produce
Kid-friendly and loved by picky eaters
Freezer-friendly for make-ahead meals
One-pot meal means fewer dishes and less cleanup

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Arborio rice
Olive oil or unsalted butter
Onion, finely chopped
Garlic, minced
Mushrooms (button, cremini, or mixed), sliced
Vegetable broth, kept warm
Dry white wine (optional)
Frozen green peas
Parmesan cheese or vegan alternative
Salt and freshly ground black pepper
Fresh parsley or thyme for garnish
Optional: nutritional yeast (for extra flavor if making it vegan)

Directions

In a large saucepan, heat olive oil or butter over medium heat.
Add chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic and mushrooms. Sauté for 6–8 minutes, until mushrooms are browned and tender.
Add Arborio rice and stir to coat in the oil. Cook for 1–2 minutes to toast the rice slightly.
If using wine, pour it in now and stir until mostly evaporated.
Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Let the liquid absorb before adding the next ladle. Continue this process for 18–20 minutes.
Stir in the peas during the last 5 minutes of cooking.
Once the rice is tender and creamy, stir in grated Parmesan or nutritional yeast. Season with salt and pepper to taste.
Remove from heat and let rest for a couple of minutes.
Garnish with fresh herbs and serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Vegan version: Use vegan butter and plant-based cheese or nutritional yeast.
Add protein: Stir in cooked chickpeas, tofu, or shredded rotisserie chicken.
More veggies: Add spinach, asparagus, or roasted bell peppers.
Gluten-free: Ensure your broth and cheese are gluten-free.
No wine: Simply skip it or substitute with a splash of lemon juice or broth.
Nutty twist: Add toasted pine nuts or chopped walnuts for crunch.
Cheesier version: Mix in a little mozzarella or cream cheese at the end.
Spicy kick: Sprinkle in red pepper flakes or a dash of hot sauce.
Herb infusion: Add rosemary, sage, or tarragon while cooking.
Umami-rich: Use dried mushrooms soaked in water, then use that water as part of the broth.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in individual portions for up to 1 month. Thaw in the fridge before reheating.
Reheating: Reheat gently on the stovetop with a splash of broth or water to loosen the texture. You can also reheat in the microwave, stirring halfway through.

FAQs

Can I use another type of rice for risotto?

Arborio rice is best for its creamy texture, but you can use carnaroli or vialone nano as alternatives.

Do I have to stir the risotto constantly?

Frequent stirring helps release starch for creaminess, but you don’t need to stir nonstop—just often.

Can I make risotto without wine?

Yes, just skip the wine or replace it with a bit of lemon juice or extra broth.

How do I know when the risotto is done?

The rice should be tender with a slight bite, and the mixture should be thick and creamy.

Can I make this dish vegan?

Absolutely. Use plant-based butter and nutritional yeast or vegan cheese.

Why is my risotto too thick or dry?

You may need to add more broth or adjust the heat. Risotto should be creamy and slightly loose.

Can I use fresh peas instead of frozen?

Yes, just add them a few minutes earlier to ensure they cook through.

What mushrooms work best?

Cremini, button, or shiitake mushrooms all work well. A mix of mushrooms adds depth.

Can I make risotto ahead of time?

Risotto is best fresh, but you can prep the ingredients in advance and reheat gently if needed.

Is risotto gluten-free?

Yes, as long as you use gluten-free broth and cheese.

Conclusion

Creamy Mushroom Pea Risotto is a hearty and comforting meal that combines earthy mushrooms and sweet peas in a perfectly creamy, satisfying bowl. It’s a dish that feels elegant yet is incredibly easy to make, making it ideal for both everyday meals and special occasions. With endless customization options, it’s a recipe you’ll come back to again and again.

Creamy Mushroom Pea Risotto

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Creamy Mushroom Pea Risotto is a rich, velvety dish made with Arborio rice, tender mushrooms, and sweet peas. This one-pot recipe is easy enough for weeknights yet elegant enough for entertaining, with endless customization options.

Author: Laura
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Instructions

In a large saucepan, heat olive oil or butter over medium heat.

Add onion and cook until soft and translucent, about 5 minutes.
Stir in garlic and mushrooms. Sauté for 6–8 minutes, until mushrooms are browned and tender.
Add Arborio rice and stir to coat, cooking for 1–2 minutes to lightly toast the grains.
If using wine, pour it in and stir until mostly evaporated.
Add warm vegetable broth one ladle at a time, stirring frequently and letting each addition absorb before adding the next, for 18–20 minutes.
Stir in peas during the last 5 minutes of cooking.
When rice is tender and creamy, stir in Parmesan cheese or nutritional yeast. Season with salt and pepper.
Remove from heat and rest for 2 minutes.
Garnish with fresh herbs and serve hot.

Notes

For a vegan version, use plant-based butter and vegan cheese or nutritional yeast.
Arborio rice gives the best creamy texture, but carnaroli or vialone nano can also be used.
Risotto is best served fresh but can be reheated with a splash of broth.
Use a mix of mushrooms for deeper flavor.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 560mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 10g
Cholesterol: 20mg