Mushroom & Pea Risotto
A delightful and creamy risotto that combines the earthy flavors of mushrooms with the sweetness of peas, perfect for impressing guests or a cozy night in.
Ingredients
For the Risotto Base
- 1 cup Arborio rice Choose high-quality Arborio rice for creaminess.
- 4 cups low-sodium vegetable broth Keep warm on low heat during cooking.
- 1 cup fresh or frozen peas Add during the last minutes of cooking.
- 1 cup mushrooms, sliced (preferably cremini or button)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional) Adds depth but can be omitted.
- 1/2 cup grated Parmesan cheese (or a vegan alternative) For a vegan option, replace with nutritional yeast.
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter Use vegan butter for a vegan option.
- Salt and black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon lemon zest (optional)
Instructions
Preparation
- In a saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, until translucent. Stir in the minced garlic for an additional minute.
- Add the sliced mushrooms, sauté until golden brown, about 5-7 minutes. Season with a pinch of salt.
- Add Arborio rice, stirring to coat with oil and aromatics. Toast the rice for 2-3 minutes until slightly translucent.
Cooking
- If using white wine, pour it in and stir until mostly absorbed.
- With medium-low heat, add the warm broth one ladleful at a time, stirring frequently until each addition is absorbed, about 18-20 minutes.
- When the rice is al dente, stir in the peas, cooking for another 3-5 minutes.
- Remove from heat and stir in remaining olive oil, butter, and Parmesan cheese. Season with salt and black pepper.
Serving
- Divide risotto into bowls. Garnish with fresh parsley and lemon zest if desired.
Notes
For variations, try adding asparagus or spinach. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.