Mushroom Pea Risotto is a delicious side dish made with baby bella mushrooms, arborio rice, and frozen peas. It can be made in about 30 minutes and pairs well with a variety of main dishes.
When you think of risotto, what do you think? Fancy? Time-consuming? For someone else to make, but not you? Risotto may seem intimidating, but it doesn’t have to be. Sure, it takes a closer eye than regular rice pilaf, but the result is definitely worth it.
I imagine this would be lovely to make while spending time catching up with a friend. Or perhaps for a date. After the initial prep is done, there’s not much more to do besides slowly adding in the stock and stirring. So grab a glass of wine and a buddy, your dinner will be ready in no time.
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Creamy Mushroom Risotto Recipe
This easy mushroom risotto is very traditional in its flavoring. Mushroom is a classic risotto add-on, and the thyme is as well. Once you have the technique down, feel free to experiment with the seasonings.
Ingredients for mushroom pea risotto
- butter
- olive oil
- cremini mushrooms
- onion (or large shallot)
- frozen peas
- garlic
- arborio rice
- dried thyme
- chicken stock
- parmesan cheese
How to make mushroom pea risotto
In a large skillet over medium heat, add oil.
Add in sliced mushrooms and cook until they have released their liquid, about 5 minutes.
Remove from skillet and place in a bowl to the side.
In that same skillet, add remaining 1 tbsp. olive oil.
Add in diced onions and minced garlic.
Cook for about 2-3 minutes before adding in dry arborio rice and thyme. Cook for an additional 2-3 minutes, just until the rice starts to toast.
While the onions and garlic are cooking, heat a small saucepan over medium heat with the stock until it is warm but not hot.
To the skillet with rice, begin adding in chicken stock, one half cup at a time. With every addition, gently stir until all the liquid has been absorbed. The first few additions of liquid will absorb more quickly than the later ones. This whole process will take about 25-30 minutes for all of the stock to be absorbed into the rice.
Once all the liquid has been added and absorbed, finish by stirring in freshly grated parmesan cheese, peas, cooked mushrooms, and tablespoon of butter.
Recipe Tips
- It's best to cook the mushrooms first and then remove them while the rice is absorbing its liquid. I wouldn’t add them at the end because you run the risk of them being undercooked. And if you leave them in the whole time, they may absorb some of the stock and alter the amount needed to cook the rice.
- After sitting for a bit (such as with leftovers), the rice will continue to absorb the stock and it may lose its creamy texture. To loosen the risotto a bit, add additional warm stock, just before reserving.
- Easily make this recipe vegetarian-friendly by replacing the chicken broth with vegetable broth.
- Portobello mushrooms can be used in place of cremini.
What to pair with mushroom risotto
Serve mushroom and pea risotto as is, or topped with fresh italian parsley and red pepper flakes.
Here are some delicious recipes to serve alongside of risotto.
- Crusted Chicken Romano
- Ninja Foodi Whole Chicken
- Bone in Chicken Breast with Compound Butter
- Bavette Steak
- Air Fryer T Bone Steak
Storage
Remember that risotto is best enjoyed fresh, and its texture might not be exactly the same after reheating. While reheated risotto might not be as perfect as when it's first made, it will still be tasty!
Allow the risotto to cool down to room temperature before storing it. Store in the fridge in an airtight container for up to 4 days.
When you're ready to enjoy the risotto again, gently reheat it on the stovetop or in the microwave. You can add a small amount of broth, water, or butter to help bring back some moisture and prevent the risotto from becoming too dry. Stir the risotto while reheating to ensure even heating.
more rice recipes
Recipe FAQs
The reason why risotto gets a bad rap for being difficult is the fact that you have to stay by the stove and add in the stock gradually while gently stirring. The whole process only takes about 30 minutes, but there really is no hands-off time. The technique itself is not at all difficult, as long as you stay on task.
Arborio rice is a short-grain Italian rice variety known for its high starch content and ability to absorb flavors. It's a staple in making creamy risotto, where its plump, oval grains release starch while maintaining a tender exterior and slightly firm core.
Stirring risotto while cooking ensures even cooking, prevents sticking, releases starch for creaminess, and infuses flavors. Adding the stock slowly helps the rice absorb it fully and stirring often helps release more starch, which creates that quintessential creaminess risotto is known for.
You can, but the result won't be quite the same. Short-grain rice has higher starch content, which contributes to risotto's creaminess. Regular rice may not release enough starch to achieve the desired creamy texture and might result in a less traditional risotto experience. However, with adjustments to liquid amounts and cooking techniques, you can still create a flavorful rice dish that resembles risotto while acknowledging its unique texture may vary.
Mushroom Pea Risotto
Ingredients
- 2 tbsp. olive oil
- 1 tbsp. butter
- 8 oz. package of cremini mushrooms thinly sliced
- 1 small onion (or large shallot) finely diced
- 4 garlic cloves minced
- 1 ½ cups arborio rice
- ½ tsp. dried thyme
- 4 ½ cups chicken stock
- ½ cup parmesan cheese freshly grated
- ⅔ cup frozen peas thawed
Instructions
- In a large skillet over medium heat, add oil.
- Add in sliced mushrooms and cook until they have released their liquid, about 5 minutes.
- Remove from skillet and place in a bowl to the side.
- In that same skillet, add remaining 1 tbsp. olive oil.
- Add in diced onions and minced garlic.
- Cook for about 2-3 minutes before adding in dry arborio rice and thyme. Cook for an additional 2-3 minutes, just until the rice starts to toast.
- While the onions and garlic are cooking, heat a small saucepan over medium heat with the stock until it is warm but not hot.
- To the skillet with rice, begin adding in chicken stock, one half cup at a time. With every addition, gently stir until all the liquid has been absorbed. The first few additions of liquid will absorb more quickly than the later ones. This whole process will take about 25-30 minutes for all of the stock to be absorbed into the rice.
- Once all the liquid has been added and absorbed, finish by stirring in freshly grated parmesan cheese, peas, cooked mushrooms, and tablespoon of butter.
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