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
Scale
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.
