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This Mushroom and Pea Risotto stands out as a comforting, creamy dish that brings the rich flavors of Italian and Mediterranean cooking right to your table with minimal fuss.
What makes it truly special is its balance of hearty mushrooms and vibrant green peas, combined with the luxurious creaminess of arborio rice slowly cooked in vegetable stock.
It’s a fantastic choice for those seeking a nutritious meal packed with plant-based protein and fiber, courtesy of the mushrooms and peas, while also keeping fat content moderate with healthy olive oil and a sprinkle of parmesan cheese.
The recipe is naturally vegetarian, low in saturated fat, and offers a well-rounded nutrient profile with a satisfying amount of protein and fiber to keep you full.
It’s ideal for busy weeknights because it’s all done in one pan with simple ingredients and straightforward steps.
Plus, it’s versatile for meal prep and easily customizable to include your favorite veggies or proteins.
Must-Have Tools for Perfect Results
Large Sauté Pan
This pan is essential for sautéing mushrooms and leeks evenly, providing ample surface area for browning and stirring the risotto. Its versatility makes it a kitchen staple for anything from stir-fries to pan sauces.
Ladle
Perfect for adding vegetable stock gradually, a ladle helps control the amount of liquid incorporated, ensuring the risotto cooks to the ideal creamy texture without becoming soupy.
Wooden Spoon
Gentle on your cookware and ideal for stirring risotto slowly to release the rice’s natural starches, a wooden spoon is indispensable for achieving that classic creamy consistency.
Cheese Grater
Freshly grating parmesan cheese elevates the dish with authentic flavor and texture. A sturdy grater is a must for adding finishing touches to many meals.
Measuring Cups
Precision in measuring rice, stock, and wine guarantees consistent results and balances flavors. Reliable measuring cups are a must-have for any recipe that requires accuracy.
Mushroom and Pea Risotto
Equipment
- 1 large sauté pan
- 1 Ladle
- 1 Wooden Spoon
- (1) Cheese Grater
- Measuring cups (set)
Ingredients
- 400 g about 11 oz brown mushrooms, sliced
- 1 medium leek thinly sliced
- 2 to 3 cloves garlic finely chopped
- 2 to 3 tablespoons olive oil
- 1½ cups arborio rice
- ½ cup dry white wine
- 6½ cups hot vegetable broth
- 50 g about 2 oz grated parmesan cheese
- 1 cup frozen green peas
- Salt to taste
- Freshly ground black pepper to taste
- Red pepper flakes optional, for a hint of heat
Instructions
- Sauté Mushrooms: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture. Season lightly with salt and pepper. Once browned, remove the mushrooms from the pan and set aside.
- Cook Leeks and Garlic: In the same pan, add a little more olive oil if needed. Toss in the sliced leek and sauté for about 3 minutes until softened. Then add the chopped garlic and cook together for another 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Toast the Rice: Reduce the heat to medium. Add the arborio rice to the pan and stir well to coat the grains with the oil and aromatics. Toast the rice gently for about 2 to 3 minutes, stirring frequently, until the edges become slightly translucent.
- Deglaze with White Wine: Pour in the white wine, stirring continuously. Allow the wine to simmer until nearly all the liquid evaporates, which will intensify the flavors and prepare the rice for the stock.
- Gradually Add Vegetable Broth: Ladle in about one cup of the hot vegetable broth. Stir the rice gently and let it simmer, allowing the rice to absorb the liquid slowly. Once most of the broth is absorbed, add another ladle of broth. Repeat this process, stirring regularly, until the rice is tender but still has a slight bite (al dente), approximately 18 to 20 minutes. If you run out of broth before the rice is done, feel free to add extra hot water or broth.
- Finish with Cheese, Peas, and Mushrooms: Once the rice is nearly cooked, stir in the grated parmesan cheese and mix in a bit more broth to keep the risotto creamy. Add the frozen peas and the sautéed mushrooms. Cook for another minute or two until the peas are heated through.
- Season and Serve: Taste and adjust seasoning with salt, freshly ground black pepper, and red pepper flakes if using. Serve immediately with extra parmesan on the side.
Notes
- Rice Choice: Arborio rice is preferred for its ability to absorb liquid and release starch, creating that signature creamy texture of risotto. Do not substitute with long-grain rice.
- Stock Temperature: Always use hot vegetable broth to maintain a steady cooking temperature and avoid shocking the rice.
- Wine Substitute: If you prefer not to use wine, you can replace it with additional broth or a splash of lemon juice for acidity.
- Peas: Frozen peas add a pop of color and sweetness; fresh peas can be used when in season.
- Make Ahead Tip: You can prepare the mushroom and leek sauté in advance and combine with cooked risotto before serving to save time.
Chef’s Secrets for Creamy Risotto Perfection
Creating the perfect risotto hinges on patience and technique.
The key is to add your hot vegetable stock gradually, allowing the rice to absorb the liquid slowly while stirring often—this releases the rice’s natural starches, resulting in a luxuriously creamy texture without using cream.
Don’t rush this process; stirring gently but consistently is what transforms the dish.
Another tip is to toast the arborio rice before adding liquid; this step enhances flavor and keeps the grains slightly firm.
Using freshly grated parmesan cheese instead of pre-grated adds richness and melts more smoothly into the dish.
Finally, don’t forget to season as you go, tasting frequently to balance the flavors perfectly.
If you want a bit of a spicy kick, a light sprinkle of red pepper flakes at the end elevates the dish without overpowering the delicate mushroom and pea flavors.
Serving Suggestions to Elevate Your Meal
This Mushroom and Pea Risotto is wonderfully versatile and pairs beautifully with a variety of sides and drinks.
For a complete meal, serve it alongside a crisp green salad dressed with lemon vinaigrette or a plate of roasted seasonal vegetables.
A glass of chilled white wine, such as Pinot Grigio or Sauvignon Blanc, complements the wine and mushroom notes in the risotto.
If you want to add protein, grilled chicken, seared scallops, or even a simple poached egg on top can elevate the dish without overshadowing its delicate flavors.
Garnish with fresh herbs like parsley or thyme for added freshness and visual appeal.
This dish also works well as a comforting vegetarian main course or as an elegant side to accompany heartier meat dishes
Storage Tips to Keep Risotto Fresh
Risotto is best enjoyed fresh because its creamy texture can change after refrigeration.
However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
When reheating, add a splash of vegetable broth or water to loosen the texture and warm gently on the stovetop over low heat while stirring continuously.
Avoid microwaving without adding liquid, as it tends to dry out the rice.
Risotto does not freeze well, as freezing can make the rice grainy and alter its creamy consistency.
For meal prep, consider cooking the rice and sautéed vegetables separately and combining them just before serving to preserve the best texture and flavor.
Frequently Asked Questions About Risotto
1. Can I use a different type of rice for risotto?
Arborio rice is best for risotto due to its high starch content, which creates the creamy texture. Other short-grain rice varieties like Carnaroli or Vialone Nano can also work, but long-grain rice will not produce the same results.
2. Is it necessary to use white wine in this recipe?
White wine adds acidity and depth, enhancing the flavor of the risotto. If you prefer not to use wine, you can substitute it with an equal amount of vegetable broth or a splash of lemon juice.
3. How do I know when the risotto is done?
The rice should be tender but still have a slight bite (al dente). It should be creamy, not mushy or dry. Taste frequently towards the end of cooking to check the texture.
4. Can I make this risotto vegan?
Absolutely! Replace parmesan cheese with a vegan alternative or nutritional yeast to keep the cheesy flavor without dairy. Also, ensure your stock is vegetable-based and does not contain animal products.
5. How do I prevent the risotto from sticking to the pan?
Use a good-quality nonstick or heavy-bottomed pan and keep the heat at medium to medium-low. Stir frequently to prevent the rice from sticking or burning, and always add warm broth gradually.
This recipe is inspired by cookingwithayeh and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
