Mushroom Pea Risotto Recipe

Don't be afraid to make risotto again! It's easy to make this recipe, and it's great as a main food or a side dish.

– 2 tablespoons olive oil, divided – 8 ounces *mushrooms, sliced – 1 clove garlic, minced – ½ onion, diced (about ¾ cup) – 1 cup Arborio rice – ½ cup white wine – 3 cups broth, heated (chicken or vegetable broth work) – ¾ cup frozen peas, thawed – 1 teaspoon kosher salt – ½ cup shredded parmesan – 1 tablespoon butter – ¼ cup Italian parsley, chopped



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Heat 1 tablespoon olive oil on medium-high. Mix garlic and mushroom pieces. Stir frequently for 8 minutes to lightly brown mushrooms. Set aside.

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While mushrooms simmer, add remaining tablespoon of olive oil to big saucepan. Cook diced onion for 3–4 minutes until softened. 

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Cook arborio rice 1 minute. To absorb wine, stir rice. Stir occasionally to absorb 1 cup of boiling broth. Absorb 1 cup extra broth by simmering.

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Stir in cooked mushrooms and ½ cup of heated broth. Keep cooking and stirring. Check rice for al denteness; add ½ cup of broth if too crispy. Finish with a creamy, loose dish.

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After cooking the rice, add peas and kosher salt. Add butter and parmesan cheese off the heat and stir until creamy. Mix in chopped parsley and add more if required. Warm serve.

Calories: 376kcal | Carbohydrates: 49g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 1484mg | Potassium: 375mg | Fiber: 4g | Sugar: 4g | Vitamin A: 407IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 3mg 


Also See

Italian Sausage and Lentils Recipe