Mushroom Risotto Recipe with Peas

Mushroom Risotto

This Mushroom Risotto Recipe is a dish that’s especially right for when you have some time. It’s a perfect stir and sip recipe while you chat with guests or family gathered in the kitchen.

Mushroom Risotto Recipe
Mushroom Risotto

About Risotto

Risotto is a specialty of Northern Italy, and to me, it’s one of the most delicious dishes that exist.  It’s rich, creamy, and still has a great texture. The creaminess comes about without using any cream, but by using a sticky, short grain rice called arborio rice. The plump grains of arborio rice have a lot of starch, which dissolves well in cooking, but the grains retain a slight chewiness. Risotto with mushrooms is one of my favourites, but risotto is a dish that has a lot of room for variations.

Mushroom Risotto Recipe
Mushroom Risotto Recipe

Cooking Risotto

Cooking Risotto, although it requires some time and patience, is extremely easy. You cook risotto on the stove top by adding liquid to the rice in increments, each time cooking until the liquid is absorbed by the rice. It cooks on fairly high heat, so there is a lot of stirring required. You will need to be at the stove for an hour or so, with a spoon in your hand. (and maybe a glass of wine in the other hand). It couldn’t be more simple. And the results are worth every minute spent at the stove.

Mushroom Risotto Recipe
Mushroom Risotto

The Mushrooms

For this mushroom risotto recipe, I like to use a combination of dried porcini mushrooms, and fresh cremini mushrooms. Soaking the dried mushrooms in the simmering cooking broth adds a rich, intense mushroom flavour, while the fresh mushrooms create texture and flavour.

Mushroom Risotto Recipe
Mushroom Risotto

Mushroom Nutrition

According to Medical News Today, mushrooms are the only non dairy source of vitamin D. They are also loaded with other beneficial nutrients, such as fibre, antioxidants, selenium, B vitamins, folate, potassium, and Vitamin C. So, including mushrooms in your recipes is a great way to add nutrition, as well as great taste. Besides this mushroom risotto recipe, try Portabella Mushroom SlidersGeneral Tso Caulifower & Mushrooms, or Mushroom Barley Soup, for more tasty ways to use them.

I hope that you’ll give risotto a try, if you haven’t before. It may seem complicated to make, but it really isn’t. Just relax and be ready to hang out at the stove for a while. You’ll be glad you did. If you love risotto, you might want to check out Farro Risotto with Winter Squash, too.

Mushroom Risotto Recipe
Mushroom Risotto

How to Make this Mushroom Risotto Recipe

5 from 7 votes
Mushroom Risotto Recipe
Mushroom Risotto Recipe with Peas & Parsley
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

A rich and creamy risotto with two kinds of mushrooms. 

Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 410 kcal
Author: Colleen
Ingredients
  • 7 cups chicken or vegetable stock low sodium
  • 1 14 g package dried porcini mushrooms
  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 4 shallots, chopped
  • 2 cups cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 1 cup dry white wine
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup peas fresh or frozen, thawed
  • 2 tbsp fresh lemon juice
  • 2 tbsp fresh thyme leaves
  • 2 tbsp fresh parsley, chopped
Instructions
  1. In a medium saucepan, bring stock to a boil, then reduce heat to a simmer

  2. Rinse dried porcini mushrooms well, then add to the simmering stock 

  3. In a large saucepan, over medium heat melt the butter and add the olive oil

  4. Add the shallots and cook, stirring occasionally, until tender, about 5 minutes.

  5. With a slotted spoon, remove porcini mushrooms from the stock, chop them and add to the pan with the shallots. 

  6. Add the cremini mushrooms and cook, stirring occasionally, about 5 minutes, until mushrooms are browned and tender.

  7. Add the rice, cooking and stirring for about 3 minutes, until rice is toasted.

  8. Add the wine, cooking and stirring until liquid is absorbed, about 3 minutes

  9. Add one cup of the hot stock. Cook, stirring often, until liquid is absorbed

  10. Continue adding hot stock as above, each time cooking and stirring until the rice has absorbed the liquid.

  11. When the rice is tender and the mixture is creamy, remove from heat and stir in Parmesan, peas, lemon juice and thyme.

  12. Garnish with parsley before serving immediately

Recipe Notes

A large, heavy saucepan is essential for risotto. The large surface space helps the rice to cook evenly.

1 small onion can be substituted for the shallots.

Nutrition Facts
Mushroom Risotto Recipe with Peas & Parsley
Amount Per Serving
Calories 410 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 21mg7%
Sodium 211mg9%
Potassium 535mg15%
Carbohydrates 52g17%
Fiber 3g12%
Sugar 3g3%
Protein 14g28%
Vitamin A 460IU9%
Vitamin C 14.6mg18%
Calcium 112mg11%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Mushroom Risotto Recipe
Mushroom Risotto Recipe
Mushroom Risotto with Peas
Mushroom Risotto with Peas
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20 thoughts on “Mushroom Risotto Recipe with Peas

  1. This looks absolutely DELICIOUS! You’ve captured my two favourite risotto ingredients, mushrooms & peas, just perfect for this time of year – can’t wait to try this recipe!

    1. Jessica, thank you so much, because really, this is, as you say, absolutely delicious, indeed. I literally could live on a creamy risotto, if only I could! 🙂

  2. You’ve done it again Colleen… I am salivating in front of my computer at 8 o’clock in the morning!
    I love risotto!!! As you say it is a bit of a time commitment, but you will definitely be rewarded with such a great meal for all of your efforts. Thanks for sharing ♥

    1. Haha, Maria, I have done the same many a time at 8am in the morning! Risotto is probably my favourite thing. It’s worth every minute, I think!

  3. I love how much love goes into risotto. It’s always one of my favourite meals to prepare…and eat ;). This looks delicious!!

  4. mmmmm! Risotto is one of my weeknight ‘go to’ dishes, most likely because it requires very little effort and is deliicious (and there’s always wine involved!). Mushroom and Pea is my favourite type…though I have never used dried mushrooms. What a great idea to simmer them in the stock!

    1. Bernice, that’s funny, for me, it’s a weekend dish, because of my work schedule. But no matter what, risotto, is a star fave for me, too.

  5. Always nice to “meet” another Colleen! Thanks for the risotto cooking tips, this is a lovely dish. And speaking of dishes…love your plates!

  6. What a classic, delicious meal. I’ve not had risotto in so long but now I’m craving it. Yours looks and sounds delish!

  7. I’m a huge fan of risotto and I love all the textures and flavors you’ve got in this dish! Pinning this one to try, thanks!

  8. Perfect simple dinner meal! Especially since it doesn’t require me turning on my oven in these super hot NYC temperatures haha

  9. This risotto looks phenomenal. Mushroom and peas just can’t be beat! Those plates are incredible, too!

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