Mushroom and Pea Risotto

An overhead image of mushroom pea risotto in a bowl.

5 from 2 votes

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!

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Side Dish

Cuisine: Italian

Diet: Low Lactose

Servings:

Author: Bailey Rhatigan

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
tsp dried oregano
¼ cup sherry wine *omit if avoiding wine. Use broth instead
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.

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