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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.

Ingredients

  1. 1 cup Arborio rice
  2. 2 tbsp olive oil or unsalted butter
  3. 1 medium onion, finely chopped
  4. 3 garlic cloves, minced
  5. 8 oz mushrooms (button, cremini, or mixed), sliced
  6. 4 cups vegetable broth, kept warm
  7. 1/2 cup dry white wine (optional)
  8. 1 cup frozen green peas
  9. 1/2 cup grated Parmesan cheese or vegan alternative
  10. Salt and freshly ground black pepper, to taste
  11. Fresh parsley or thyme, for garnish
  12. Optional: 2 tbsp nutritional yeast (for vegan version)

Instructions

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

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

Notes

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

Nutrition

Find it online: https://thefamilycooking.com/creamy-mushroom-pea-risotto/