Mushroom Risotto Recipe with Peas

Mushroom risotto is the perfect sip and stir dish. Rich, creamy, and made with two kinds of mushrooms, this easy and classic risotto recipe takes a little bit of time but is definitely worth the effort.

What is risotto?

Risotto is a specialty of Northern Italy, and to me, it’s one of the most delicious dishes that exists. It’s rich, creamy, and has a great texture, and the creaminess actually comes about without using any cream, but by using a sticky, short-grain rice called arborio rice. Risotto with mushrooms is one of my favourites, but risotto is a dish that has a lot of room for variations.

I hope that you’ll give risotto making 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.

Which Mushrooms to use for Risotto Recipe

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.

Here's What You Need to Make this Mushroom Risotto

• Mushrooms: I used both dried porcini mushrooms and fresh cremini mushrooms for this risotto recipe. The earthy flavors cook into the brush to create a mouthwatering taste.
• Rice: The plump grains of arborio rice have a lot of starch, which dissolves well in cooking, but the grains retain a slight chewiness.
• Wine: I cooked with (and had a glass of) dry white wine. Remember, there's a lot of "sit and stir" time while cooking your mushroom risotto -- it just makes sense to have a glass of your favorite wine in one hand.
• Veggies: I used both shallots and fresh peas for this recipe. You can substitute finely chopped onion for shallots if desired, and you can use frozen peas as long as you allow them to thaw first.
• Liquids: You will need low-sodium chicken or vegetable stock for your broth, plus olive oil to sauté your ingredients.
• Other ingredients: Other staples you'll need are unsalted butter, garlic, Parmesan cheese, lemon juice, fresh thyme, and fresh parsley.

How to Make This Mushroom Risotto, Step By Step

Step 1: Simmer stock

In a medium saucepan, bring the stock to a boil, then reduce heat to a simmer

Step 3: Sauté porcini mushrooms

Rinse dried porcini mushrooms well, then add to the simmering stock. Next, in a large saucepan over medium heat, melt the butter and add the olive oil Now, add the shallots and cook, stirring occasionally, until tender, about 5 minutes.

Step 4: Chop mushrooms

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

Step 5: Cook the fresh mushrooms

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

Step 6: Add rice

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

Step 7: Finalize the flavors

Add the wine, cooking and stirring until liquid is absorbed, for about 3 minutes, then add one cup of the hot stock. Cook, stirring often until the liquid is absorbed. Continue adding hot stock, each time cooking and stirring until the rice has absorbed the liquid.

Step 8: Garnish and serve

When the rice is tender and the mixture is creamy, remove from heat and stir in Parmesan, peas, lemon juice, and thyme. Garnish with parsley before serving immediately!

Quick Tips for Cooking Mushroom Risotto

Cooking mushroom risotto, while it does require some time and patience, is extremely easy! Here are a few quick tips to keep in mind:

• Don't rush the rice. You cook risotto on the stovetop by adding liquid to the rice in increments, each time cooking until the liquid is absorbed by the rice.
• Just keep stirring. This mushroom risotto 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 one hand (and maybe a glass of wine in the other hand).
• Patience! It couldn’t be more simple. And the results are worth every minute spent at the stove.

FAQs

What type of pan should I use to cook mushroom risotto?

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

What type of mushrooms should I use?

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.

Are mushrooms healthy?

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.

Looking for more mushroom recipes?

• Portabella Mushroom Sliders
• General Tso Cauliflower & Mushrooms
• Mushroom Barley Soup
• Meatless Mushroom Meatballs
• Mushroom Brie Puf Pastry Appetizers

Mushroom Risotto Recipe with Peas & Parsley

Mushroom Risotto with peas is a mouthwatering, easy weeknight dinner recipe the whole family will love. While it make take a little patience, this risotto is worth every moment spent at the stove -- it's the perfect sip and stir dish.

5 from 7 votes

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Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6

Calories: 410kcal

Author: Colleen Milne

Ingredients

• 7 cups chicken or vegetable stock low sodium
• 1 14 g package dried porcini mushrooms
• 2 tablespoon butter unsalted
• 2 tablespoon olive oil
• 4 shallots, chopped
• 2 cups cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 1 cup dry white wine
• ¾ cup freshly grated Parmesan cheese
• ¾ cup peas fresh or frozen, thawed
• 2 tablespoon fresh lemon juice
• 2 tablespoon fresh thyme leaves
• 2 tablespoon fresh parsley, chopped

US Customary - Metric

Instructions

• In a medium saucepan, bring the stock to a boil, then reduce heat to a simmer
• Rinse dried porcini mushrooms well, then add to the simmering stock 
• In a large saucepan, over medium heat melt the butter and add the olive oil
• Add the shallots and cook, stirring occasionally, until tender, about 5 minutes.
• With a slotted spoon, remove porcini mushrooms from the stock, chop them and add to the pan with the shallots. 
• Add the cremini mushrooms and cook, stirring occasionally, about 5 minutes, until mushrooms are browned and tender.
• Add the rice, cooking and stirring for about 3 minutes, until rice is toasted.
• Add the wine, cooking and stirring until liquid is absorbed, about 3 minutes
• Add one cup of the hot stock. Cook, stirring often until liquid is absorbed
• Continue adding hot stock as above, each time cooking and stirring until the rice has absorbed the liquid.
• When the rice is tender and the mixture is creamy, remove from heat and stir in Parmesan, peas, lemon juice, and thyme.
• Garnish with parsley before serving immediately

Notes

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

1 small onion, diced can be substituted for the shallots.

Nutrition

Calories: 410kcal | Carbohydrates: 52g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 211mg | Potassium: 535mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 14.6mg | Calcium: 112mg | Iron: 3.8mg