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.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: mushroom pea risotto, creamy risotto, vegetarian risotto, mushroom risotto, peas risotto