If you have a soft spot for creamy, comforting dishes that still feel fresh and vibrant, then this Mushroom and Pea Risotto Recipe is going to win your heart immediately. It’s a wonderful combination of earthy mushrooms, sweet peas, and rich parmesan cheese, all brought together with perfectly cooked arborio rice. This dish delivers a beautiful balance of flavors and textures, making it satisfying enough for a cozy weeknight dinner but elegant enough to impress guests. It’s truly one of those recipes that feels like a warm hug on a plate.
Ingredients You’ll Need
Getting this Mushroom and Pea Risotto Recipe right is all about using simple yet essential ingredients that each add their own unique layer of flavor, color, and creaminess. Every element plays a crucial role in creating that silky texture and deep taste that risotto lovers crave.
- Mushrooms (11 oz / 400g): Brown mushrooms add the perfect earthy flavor and meaty texture that makes this risotto hearty and satisfying.
- Leek (1 medium): Brings a gentle mild onion flavor and a bit of sweetness to brighten the dish.
- Garlic cloves (2-3): Adds aromatic depth and warmth without overpowering the other ingredients.
- Olive oil (2-3 tbsp): Used for sautéing, it enriches flavors and adds a lovely silky base to the risotto.
- Arborio rice (1 ½ cups): This short-grain rice is essential for a creamy, starchy risotto texture.
- Dry white wine (½ cup): Helps to deglaze the pan and adds a subtle acidity that balances richness.
- Vegetable stock (6.5 cups, heated): Slowly absorbed by the rice, it infuses the dish with warmth and flavor throughout cooking.
- Parmesan cheese (2 oz / 50g, grated): Adds a salty, nutty creaminess that completes the risotto beautifully.
- Frozen green peas (1 cup): Sweet peas provide a pop of color and freshness against the earthy mushrooms.
- Salt and cracked black pepper: To season perfectly and bring out all the vibrant flavors.
- Red pepper flakes (optional): For those who love a little kick, these add a touch of heat without overwhelming the dish.
How to Make Mushroom and Pea Risotto Recipe
Step 1: Sauté the Mushrooms
Start by heating your olive oil in a large pan over high heat, then add your sliced mushrooms. Sauté them until they turn a beautiful golden brown — this brings out their rich, earthy flavors and adds a wonderful texture contrast in the risotto. Be sure to season them lightly with salt and pepper while cooking. Once done, set the mushrooms aside to keep them warm and tasty for the next stage.
Step 2: Sauté Leek and Garlic
In the same pan, add another tablespoon of olive oil before tossing in the sliced leek. Cook it for a few minutes until it softens and becomes fragrant. Then add the diced garlic and sauté briefly — just enough to release that amazing aroma that instantly makes your kitchen feel cozy and inviting.
Step 3: Toast the Rice
Now, it’s time to add the star of the dish: arborio rice. Toss the rice into the pan with the leek and garlic and let it toast for a few minutes. This step awakens the rice’s nutty flavor and helps develop that classic risotto creaminess as it slowly absorbs liquids. Pour in the white wine and let it bubble away until almost fully evaporated — this deepens the flavor and adds a lovely brightness to the dish.
Step 4: Add Stock Gradually
This is the heart of the risotto technique, where the magic happens. Add a ladle of your heated vegetable stock to the rice and gently stir. Let it simmer until most of the liquid is absorbed, then repeat this process, one ladle at a time, stirring constantly. This slow absorption releases the rice’s starches, resulting in a luscious creamy texture. This step usually takes about 15 minutes. Don’t forget to season with salt and pepper along the way to keep your flavors balanced.
Step 5: Stir in Parmesan Cheese
Once the rice is tender but still has a slight bite to it, grate in your parmesan cheese and stir it through with a bit of stock. This enriches the risotto making it gloriously creamy and full of cheesy goodness that feels indulgent yet wholesome.
Step 6: Add Peas and Mushrooms
Finally, toss in the sweet green peas and the sautéed mushrooms you set aside earlier. Give everything a quick stir and allow the peas to warm through, keeping their vibrant color and fresh snap. This step brings all the components together in harmony.
Step 7: Serve Immediately
Risotto waits for no one! Serve your Mushroom and Pea Risotto Recipe straight away, topped with extra grated parmesan, freshly cracked black pepper, and a sprinkling of red pepper flakes if you like a little heat. This dish is best enjoyed fresh, creamy, and piping hot.
How to Serve Mushroom and Pea Risotto Recipe
Garnishes
To elevate this risotto even further, try garnishing with fresh herbs such as chopped parsley or basil — they add a bright, fresh note that complements the earthiness of the mushrooms. A drizzle of good-quality olive oil right before serving can also introduce a smooth, fruity finish that’s absolutely divine.
Side Dishes
While this risotto is a complete meal on its own, it pairs beautifully with crisp green salads dressed in lemon vinaigrette, roasted vegetables, or even some crusty bread to soak up every last bit of the creamy sauce. For a more substantial meal, a simply grilled chicken breast or baked fish would make perfect companions.
Creative Ways to Present
For dinner parties or special occasions, try serving the Mushroom and Pea Risotto Recipe in small, shallow bowls with a scattering of shaved parmesan and edible flowers for a colorful touch. You could also hollow out small bell peppers or oven-roasted tomatoes and fill them with risotto for a charming, unexpected presentation.
Make Ahead and Storage
Storing Leftovers
Risotto is best enjoyed fresh but if you have leftovers, transfer them to an airtight container and store in the refrigerator for up to 2 days. The texture will firm up, so don’t be surprised if it feels a bit thicker when cold.
Freezing
Freezing risotto is not usually recommended because the texture can suffer, becoming mushy or watery after thawing. However, if needed, freeze portions in freezer-safe containers for up to one month. Thaw overnight in the fridge before reheating.
Reheating
When reheating your Mushroom and Pea Risotto Recipe, warm it gently on the stove over low heat. Add a splash of vegetable stock, water, or even a bit of cream to loosen the texture and bring back its signature creaminess. Stir frequently and reheat just until warmed through for the best results.
FAQs
Can I use other types of mushrooms?
Absolutely! While brown mushrooms are great for their earthiness, you can experiment with shiitake, cremini, or even porcini for more intense flavor. Just be sure to slice them evenly for consistent cooking.
Is it necessary to use white wine in the risotto?
White wine adds a lovely acidity and depth, but if you prefer not to use alcohol, you can substitute with an equal amount of vegetable stock or a splash of lemon juice to keep some brightness in the dish.
Can I make this recipe vegan?
Yes, simply omit the parmesan cheese or use a vegan alternative. For an extra creamy texture, adding a splash of unsweetened plant-based milk or nutritional yeast can help replicate the cheesy flavor.
How do I know when the risotto is done?
The rice should be tender but still have a slight bite in the center — this is called al dente. It should soak up almost all the stock but remain creamy and not dry or mushy.
Can I prepare this risotto ahead of time?
You can prep the mushrooms, leek, and stock ahead of time, but it’s best to cook and serve the risotto fresh to enjoy its creamy texture at its peak.
Final Thoughts
There is something truly magical about the way a classic Mushroom and Pea Risotto Recipe comes together — from the vibrant colors and enticing aromas to that perfect creamy bite. It’s one of those dishes that feels both special and comforting, making it a wonderful addition to your recipe collection. Give it a try and discover how easy it is to create a restaurant-worthy meal right in your own kitchen. You’ll be hooked in no time!
Print
Mushroom and Pea Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A creamy and comforting Mushroom and Pea Risotto made with sautéed mushrooms, fresh leeks, garlic, arborio rice, and green peas. This recipe is simmered slowly with white wine and vegetable stock, enriched with parmesan cheese, and seasoned with herbs for a delicious vegetarian main course that can be served any night of the week.
Ingredients
Vegetables
- 11 oz / 400g mushrooms (such as brown mushrooms), sliced
- 1 medium leek, sliced
- 2–3 garlic cloves, diced
- 1 cup frozen green peas
Liquids & Oils
- 2–3 tablespoons olive oil
- ½ cup dry white wine
- 6.5 cups heated vegetable stock
Grains & Cheese
- 1 ½ cups arborio rice
- 2 oz / 50g parmesan cheese, grated
Seasonings
- Salt and cracked black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Sauté mushrooms: Heat olive oil in a large pan over high heat. Add sliced mushrooms and sauté until they are browned and tender. Season with salt and cracked black pepper. Remove from the pan and set aside.
- Sauté leek and garlic: In the same pan, add a tablespoon of olive oil. Add sliced leek and sauté for a few minutes until softened. Add diced garlic and continue sautéing together until fragrant.
- Toast rice: Add the arborio rice to the pan and sauté for several minutes, stirring frequently to toast the rice evenly. Pour in the white wine and let it cook down until almost completely evaporated.
- Add stock gradually: Begin adding the heated vegetable stock one ladle at a time to the rice, stirring slowly and allowing the rice to absorb the liquid before adding more. Continue this process for about 15 minutes, or until the rice is almost cooked through. Season with salt and black pepper to taste.
- Stir in cheese: Grate the parmesan cheese directly into the risotto and stir it through along with a ladle of stock to create a smooth and creamy texture.
- Add peas and mushrooms: Incorporate the frozen green peas and the sautéed mushrooms into the risotto. Cook for an additional minute until everything is heated through.
- Serve: Serve the risotto immediately, topped with extra grated parmesan cheese, a sprinkle of cracked black pepper, and red pepper flakes if desired for some heat.
Notes
- Make sure your vegetable stock is heated before adding it to the rice to maintain a steady cooking temperature.
- Stir the risotto constantly when adding stock to achieve the classic creamy texture.
- You can substitute parmesan cheese with a vegetarian-friendly cheese if preferred.
- For added flavor, garnish with fresh herbs like parsley or thyme.
- If you want a richer flavor, finish with a small knob of butter folded in at the end.
