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Savor the rich and savory flavors of this creamy mushroom pea risotto. Made with arborio rice, fresh herbs, and parmesan cheese, every bite is packed with flavors that just melts in your mouth. It’s a delicious one-pot recipe that’s perfect for any occasion!
Why Make Mushroom Risotto with Peas
There are so many reasons to make this homemade risotto! It’s packed with cozy Italian flavors—rice is slowly simmered in flavorful broth until creamy and tender, then topped with mushrooms, peas, herbs, and Parmesan. It’s my go-to for cozy weeknight dinners, or when I want something that will impress without too much effort.
- Easy yet elegant. Simple to make but fancy enough for dinner parties, date night, or special occasions.
- Velvety risotto. Smooth and creamy texture thanks to the arborio rice.
- One pot dish. Everything comes together in a single pan, making cleanup a breeze!
- Vegetarian-friendly.
Looking for something more hearty? Try out my sausage risotto!
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Arborio rice. You can achieve the same results with Carnaroli or Vialone Nano. But whatever you do, don’t use regular long-grain rice.
- Mushrooms. I like to use a mix of cremini and button mushrooms. But shiitake, portobello, or baby bella mushrooms will also work.
- Peas. Frozen peas work best since they retain their sweetness and texture, but fresh peas can be used when in season.
- Broth. Use chicken or vegetable broth.
- Parmesan cheese. Adds rich, nutty flavor and creaminess.
- Butter. You can substitute with olive oil, but I love the flavor that butter adds!
- Sherry vinegar. You can also use dry white wine or dry vermouth.
- Aromatics. Don’t skip fresh garlic and onion, they are key for a savory base.
- Balsamic vinegar. Adds a touch of acidity and sweetness.
- Fresh herbs. I used fresh thyme and parsley. You can swap these with what’s in season. Rosemary, sage, or chives will all work well.
Steps To Make This Recipe
- Step One. Heat 1 tablespoon of butter in a skillet over medium high heat. Add mushrooms and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes.
- Step Two. Add in the balsamic vinegar to deglaze the pan, then remove from heat and set mushrooms aside.
- Step Three. Add the second tablespoon of butter to the saucepan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute. Pour in the sherry wine, seasonings, and continue to stir. Add two cups of broth and continue cooking, stirring often and adding more stock until the liquid is absorbed. The rice should be al dente, not too hard or too mushy.
- Step Four. Stir in the peas once the rice is finished and the mixture is thick. Add back the cooked mushrooms and juices. Stir in the parmesan cheese. Fold everything in. The final dish should be loose and creamy, not too stiff and thick.
Garnish with more parmesan, chopped fresh parsley and a little slap of butter. Season with salt and pepper and serve right away in wide soup bowls!
What To Serve With Mushroom and Pea Risotto
This Italian rice dish is delicious all on its own, but if you’re looking for the perfect pairing, you can never go wrong with grilled steak, garlic butter shrimp, or parmesan chicken thighs. Add a side of garlic rolls or a light salad like mixed greens or kale Caesar, voila! You have a delicious and well-balanced meal!
Mushroom Risotto Tips
- Add the broth gradually. Slowly add one cup at a time to let the rice absorb before adding more.
- Don’t stir too much. Stir often to prevent the rice from sticking but not try not to stir excessively as the rice can become gluey.
- Don’t overcook. Risotto should be al dente—soft with a slight bite. Overcooking can turn it into a thick, stodgy dish instead of creamy perfection.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat it over low heat on the stovetop, adding a splash of broth or water, until warm and creamy again.
Other Italian recipes To Try
Mushroom and Pea Risotto
This mushroom pea risotto is an easy one-pan dish that's easy enough for weeknight dinners but fancy enough for special gatherings. Enjoy this rich and creamy risotto filled with parmesan and fresh herbs!
Equipment
- large deep skillet
Ingredients
- 2 Tbsp butter, divided
- 8-10 ounces *Cremni and button mushrooms, sliced and quartered (I like different shapes for my mushrooms!)
- 1-2 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- ¼ cup onion, diced
- 1 cup Arborio rice
- 1 tsp fresh thyme
- ½ tsp dried oregano
- ½ cup sherry vinegar
- 2 cups broth, veggie or chicken broth
- 1 cup frozen peas, thawed
- 1 tsp kosher salt
- ½ cup shredded parmesan, more for topping
- 1 tsp butter
- ¼ cup Italian parsley, chopped
Instructions
- Heat 1 tablespoon of butter in a skillet over medium high heat. Add in the sliced, cubed mushrooms, and minced garlic. Cook, stirring frequently, until mushrooms have lightly browned, about 8 minutes; add in the balsamic vinegar and deglaze the pan, remove from heat and set mushrooms aside.
- Wipe the pan if needed, add the second tablespoon of butter to the pan. Add in diced onion and cook until softened, about 3-4 minutes. Stir in the arborio rice and cook for 1 minute.Pour in the sherry wine, seasonings and continue to stir. Add in 2 cups of broth and continue cooking, stir the mixture occasionally, until all of the liquid has been absorbed. (about 15 minutes you should start testing the rice!)
- If the rice is still a bit stiff, add 1/4 cup of liquid and continue to cook down until rice is al dente and cooked to your liking. Add in the frozen peas once the rice is finished and the mixture is thickened.
- Add in the cooked mushrooms and juices. Add the parmesan cheese. Fold everything in. The final dish should be loose and creamy, not too stiff and thick.
- Finish off with serving and garnishing with more parmesan, chopped fresh parsley and a little slap of butter.
Notes
- Add the broth gradually. Slowly add one cup at a time to let the rice absorb before adding more.
- Don’t stir too much. Stir often to prevent the rice from sticking but not try not to stir excessively as the rice can become gluey.
- Don’t overcook. Risotto should be al dente—soft with a slight bite. Overcooking can turn it into a thick, stodgy dish instead of creamy perfection.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat it over low heat on the stovetop, adding a splash of broth or water, until warm and creamy again.
Nutrition
Serving: 1 cup | Calories: 358kcal | Carbohydrates: 52g | Protein: 12g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 1316mg | Potassium: 455mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 22mg | Calcium: 186mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I hope you all love this!