Mushroom and Pea Risotto
This Mushroom and Pea Risotto is a creamy, one-pan Italian-inspired dish featuring sautéed mushrooms, fresh peas, and arborio rice cooked slowly in vegetable stock and white wine. It’s an easy, comforting meal ideal for family dinners, delivering a satisfying balance of protein, fiber, and healthy fats in just 40 minutes.
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.
