Looking for a comforting, creamy dish that’s full of flavor? Mushroom Pea Risotto is exactly what you need! This dish is the perfect balance of savory mushrooms, sweet peas, and that rich, creamy texture that only a great risotto can deliver. The earthy mushrooms combine beautifully with the subtle sweetness of peas, and each spoonful is like a warm, satisfying hug. Whether you’re making it for a cozy weeknight dinner or a special occasion, this risotto will have everyone asking for seconds. Trust me, it’s the kind of dish that feels indulgent yet so simple to prepare.

Why You’ll Love Mushroom Pea Risotto

Name: Mushroom Pea Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 2 tablespoons olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups mushrooms, sliced (button, cremini, or a mix); 1 cup frozen peas; 4 cups vegetable broth, kept warm; 1/2 cup dry white wine (optional); 1/2 cup grated Parmesan cheese; 2 tablespoons unsalted butter; Salt and pepper, to taste; Fresh parsley, chopped, for garnish (optional)

Risotto is one of those dishes that feels fancy but is surprisingly easy to make at home. Here’s why you’re going to love this Mushroom Pea Risotto:

Versatile: While the combination of mushrooms and peas is perfect, feel free to swap in other vegetables like spinach or asparagus to customize the flavor.

Budget-Friendly: Simple ingredients like rice, mushrooms, and peas come together to create a dish that’s both affordable and delicious.

Quick and Easy: It may sound fancy, but making risotto is straightforward and quick. With a bit of attention, you’ll have a creamy, flavorful meal in about 30 minutes.

Customizable: Want a little extra flavor? Add some grated parmesan, fresh herbs, or a splash of white wine to really elevate the dish.

Crowd-Pleasing: It’s creamy, savory, and comforting just the kind of dish that pleases everyone. Perfect for a family dinner or a gathering with friends.

Ingredients

Ingredients in Mushroom Pea Risotto

This Mushroom Pea Risotto is made with simple, fresh ingredients that create layers of flavor:

Arborio Rice: The key to a creamy risotto. Arborio rice has just the right amount of starch to create that signature creamy texture.

Mushrooms: Use any mushrooms you like cremini, button, or even wild mushrooms. They bring an earthy, umami-rich flavor to the dish.

Frozen Peas: Sweet, pop-in-your-mouth peas that add a burst of color and balance the richness of the risotto.

Vegetable or Chicken Broth: This provides the base for cooking the rice, adding depth to the flavor as the rice absorbs it.

Onion & Garlic: For that savory, aromatic base that’s the perfect foundation for the dish.

Butter & Olive Oil: A combination of butter and olive oil helps sauté the mushrooms and creates that creamy finish.

Parmesan Cheese: Optional but highly recommended! It adds a sharp, nutty finish that complements the mushrooms and peas beautifully.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make your Mushroom Pea Risotto:

Prepare the Broth: In a saucepan, heat your vegetable or chicken broth and keep it warm over low heat. This will help the rice cook evenly when added.

Sauté the Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).

Cook the Mushrooms: Add the mushrooms to the skillet and cook until they release their juices and become tender, about 5-7 minutes. Stir occasionally to ensure they cook evenly.

Toast the Rice: Add the Arborio rice to the skillet with the mushrooms and stir for 1-2 minutes. This toasts the rice slightly, giving it extra flavor.

Add the Broth: Begin adding the warm broth, one ladleful at a time, to the rice. Stir constantly and allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is creamy and tender, about 20-25 minutes.

Add the Peas: When the rice is nearly cooked and creamy, stir in the frozen peas and cook for an additional 2-3 minutes, allowing them to heat through.

Finish the Risotto: Once the rice is tender and the consistency is creamy, remove the skillet from heat. Stir in some more butter, grated parmesan (if using), and season with salt and pepper to taste.

Serve and Enjoy: Serve the risotto immediately, garnished with extra parmesan or fresh herbs if desired. It’s best enjoyed warm!

Nutrition Facts

Servings: 4 servings

Calories per serving: 320

(put them as notes)

Preparation Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

How to Serve Mushroom Pea Risotto

This Mushroom Pea Risotto is hearty enough to stand alone but also pairs wonderfully with:

A side of garlic bread or crusty baguette to soak up the creamy sauce.

A light salad with a tangy vinaigrette to balance out the richness of the risotto.

Grilled chicken or shrimp for extra protein if you want to make it a more filling meal.

Additional Tips

Here are some tips to elevate your Mushroom Pea Risotto:

For a richer flavor, finish the risotto with a splash of heavy cream or a dollop of crème fraîche.

Feel free to add a bit of white wine when you’re sautéing the mushrooms for an extra layer of depth.

If you prefer a vegan version, omit the butter and parmesan or substitute with vegan-friendly alternatives.

Don’t rush the process risotto requires patience, but the results are worth it. Stir constantly and add the broth slowly to achieve that perfect creamy texture.

FAQ’s

Can I use a different type of rice for this risotto?

Arborio rice is ideal for risotto because it has the right amount of starch to create a creamy texture. Other rice types may not give you the same result.

Can I use fresh peas instead of frozen?

Yes! Fresh peas are a great alternative, but frozen peas work just as well and are super convenient.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can make it a few hours ahead of time and reheat it with a splash of broth to restore its creamy texture.

How can I make this risotto vegan?

To make this dish vegan, simply swap the butter and parmesan for plant-based alternatives like vegan butter and nutritional yeast.

Can I add protein to this risotto?

Yes, grilled chicken, shrimp, or even a poached egg would make great additions to this risotto for added protein.

How can I make this risotto spicier?

If you like a little spice, add a pinch of red pepper flakes when sautéing the onions and garlic.

Can I make risotto in a pressure cooker or slow cooker?

While traditional risotto is made on the stovetop, you can adapt the recipe for a pressure cooker or slow cooker, though the texture may vary.

How long does risotto keep in the fridge?

You can store leftover risotto in an airtight container in the fridge for up to 2 days. Reheat with a bit of broth to restore creaminess.

Can I freeze leftover risotto?

While risotto is best fresh, you can freeze leftovers for up to a month. Reheat it in a pan with a splash of broth to bring it back to life.

Can I use other vegetables in this risotto?

Absolutely! Asparagus, spinach, or even roasted squash would be lovely additions to this risotto.

Conclusion

Mushroom Pea Risotto is the perfect dish for when you want something comforting, creamy, and full of flavor. With earthy mushrooms, sweet peas, and a rich, velvety sauce, it’s a meal that’s sure to impress. Whether you’re cooking for a family dinner or treating yourself to something indulgent, this risotto is always a winner. Go ahead and give it a try you won’t be disappointed!

Mushroom Pea Risotto

Author: Andy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

Mushroom Pea Risotto is a creamy, comforting dish featuring earthy mushrooms, sweet peas, and Arborio rice cooked to perfection in a rich vegetable broth. This simple yet flavorful risotto makes a great side dish or a satisfying vegetarian main course.

Ingredients

Scale

1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (button, cremini, or a mix)
1 cup frozen peas
4 cups vegetable broth, kept warm
1/2 cup dry white wine (optional)
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper, to taste
Fresh parsley, chopped, for garnish (optional)

Instructions

In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent.
Add the garlic and mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors.
If using white wine, add it to the pan and stir until mostly absorbed by the rice.
Begin adding the warm vegetable broth, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
In the last few minutes of cooking, add the frozen peas and stir them into the risotto until heated through.
Once the rice is tender and the risotto has a creamy consistency, remove the pan from heat. Stir in the butter and Parmesan cheese. Season with salt and pepper to taste.
Serve immediately, garnished with fresh parsley if desired.

Notes

For a richer flavor, you can use vegetable broth made with a bit of miso or roasted garlic.
If you prefer a vegan version, omit the butter and Parmesan cheese, or substitute with plant-based alternatives.
This dish can be easily customized by adding other vegetables like spinach, asparagus, or artichokes.