Use high-quality vegetable broth for the best flavor. Maintain a gentle simmer of the broth throughout the cooking process. Stir the risotto frequently to ensure even cooking and a creamy texture. Do not overcook the risotto; it should be slightly firm to the bite. For a richer flavor, you can add a splash of heavy cream at the end. Garnish with extra Pecorino Romano cheese and fresh parsley before serving.
Mushroom and Pea Risotto
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS10
Indulge in this creamy, comforting Mushroom and Pea Risotto, a symphony of earthy mushrooms, sweet peas, and savory cheese, all harmonized by the delicate balance of flavors. This dish will bring you happiness with its ease of preparation, perfect for a satisfying weeknight meal or an elegant dinner party.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate77 g
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Cholesterol31 mg
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Fiber4 g
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Protein16 g
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Saturated Fat7 g
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Sodium728 mg
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Sugar5 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium pot over medium heat, bring regular and low-sodium vegetable broth to a gentle simmer. Reduce heat to low to keep warm. (5 minutes)
02
StepIn a 12-inch skillet, heat olive oil and 1 tablespoon butter over medium heat. Add minced onion, garlic, red pepper flakes, and a pinch of salt and pepper. Cook, stirring frequently, until the onion turns translucent. (3-4 minutes)
03
StepAdd the sliced cremini and shiitake mushrooms, fresh and ground thyme, and another generous pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and caramelize slightly. Transfer the vegetables to a plate and set aside. (5 minutes)
04
StepAdd the remaining 1 tablespoon of butter to the skillet and allow it to melt. Add Arborio rice and stir continuously until the rice emits a toasty aroma and appears slightly translucent. (2 minutes)
05
StepAdd bay leaf, pour in dry white wine, and stir until the liquid is fully absorbed by the rice. (3 minutes)
06
StepUsing a ladle, gradually add hot broth to the skillet, one scoop at a time. Stir continuously, allowing each ladle of broth to be absorbed before adding the next. Continue this process until the risotto is nearly finished. (15 minutes)
07
StepWith the final ladle of broth, add frozen peas and return the cooked vegetables to the skillet.
08
StepRemove from heat once the liquid is absorbed and the rice is tender but still firm to the bite (al dente). Stir in the Pecorino Romano cheese and chopped fresh parsley. Taste and adjust salt and pepper if necessary.
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Adelbert Beier
Jul 1, 2025This recipe was so easy to follow and the risotto turned out perfectly!
Chester Damore
Jun 30, 2025The step-by-step instructions were very clear, and the timings were accurate.
Tia Wolff
Jun 27, 2025I added a little bit of truffle oil at the end for an extra layer of flavor. Highly recommend!
Briana Donnelly
Jun 24, 2025The combination of mushrooms and peas is fantastic. My family loved it!
Jasmin Jacobi
Jun 23, 2025I've always been intimidated by risotto, but this recipe made it seem so approachable. Delicious!
Audie Rice
Jun 23, 2025I used Parmesan instead of Pecorino Romano, and it was still amazing!
Warren Batz
Jun 21, 2025This is now my go-to risotto recipe. Thank you for sharing!
Bettye Macgyver
Jun 15, 2025I found it helpful to have all the ingredients prepped before starting the cooking process.