Mushroom Risotto with Peas
Creamy, comforting, and bursting with flavor, this Mushroom Risotto with Peas is the ultimate one-pot dish to elevate your weeknight dinner game. Made with tender Arborio rice, earthy cremini mushrooms, sweet pops of green peas, and a hint of dry white wine, this vegetarian risotto delivers a rich, velvety texture that's both hearty and satisfying. The step-by-step process of slow-cooking the Arborio rice in warm vegetable stock ensures a perfectly creamy consistency, while Parmesan cheese and a touch of butter provide an irresistible finish. Garnished with fresh parsley for a pop of color and freshness, this dish pairs beautifully with a crisp salad or a glass of white wine for a restaurant-quality meal at home. Whether you're entertaining guests or looking for a cozy meal to enjoy with family, this recipe is sure to impress! Keywords: mushroom risotto, creamy risotto, risotto with peas, vegetarian, Arborio rice, easy dinner recipe.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 cups Cremini or button mushrooms
- 1 cup Frozen peas
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 Garlic cloves
- 0.5 cups Dry white wine
- 6 cups Vegetable stock
- 0.75 cups Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Prepare the ingredients by finely dicing the onion, mincing the garlic, and slicing the mushrooms thinly. Measure out all other ingredients.
Heat the vegetable stock in a medium saucepan over low heat, keeping it warm throughout the cooking process.
In a large skillet or heavy-bottomed pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the onions to the pan and sauté until translucent, about 3-4 minutes. Add the garlic and cook for another minute.
Stir in the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Add the Arborio rice to the pan and stir to coat it in the oil and butter. Toast the rice for 2-3 minutes until it becomes fragrant.
Pour in the white wine and cook, stirring occasionally, until the wine has mostly evaporated, about 2-3 minutes.
Begin adding the warm vegetable stock one ladleful at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is tender and creamy.
Stir in the frozen peas during the last 5 minutes of cooking to heat them through.
Once the rice is cooked and the texture is creamy, stir in the remaining tablespoon of butter, Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
Remove the pan from heat, cover, and let the risotto sit for 2 minutes.
Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 7288 mg | 317% | |
| Total Carbohydrate | 223.2 g | 81% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 39.4 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2326 mg | 179% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4269 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
