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    Home » Recipes » Sides » Mushroom Pea Risotto

    Published: Aug 16, 2023 by Sarah Baumeister · This post may contain affiliate links · Leave a Comment

    Mushroom Pea Risotto

    Jump to Recipe Print Recipe

    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.

    mushroom pea risotto in a white bowl with a spoon.

    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. 

    Jump to:
    • Creamy Mushroom Risotto Recipe 
    • Ingredients for mushroom pea risotto 
    • How to make mushroom pea risotto
    • Recipe Tips
    • What to pair with mushroom risotto 
    • Storage
    • more rice recipes
    • Recipe FAQs
    • Mushroom Pea Risotto

    Creamy Mushroom Risotto Recipe 

    finished mushroom pea risotto in a stainless steel pan.

    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 

    ingredients for mushroom pea risotto on a white background.
    • 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.

    sliced mushrooms on a green cutting board.
    sliced mushrooms cooking in a saute pan.
    sauteed cremini mushrooms in a white bowl.

    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. 

    minced onions and garlic in a saute pan.
    wooden spoon stirring arborio rice.

    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.

    spoon stirring broth into rice.

    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.

    cooked mushrooms being added back into risotto.
    finished risotto before the peas have been added.
    peas being added to mushroom risotto.

    Once all the liquid has been added and absorbed, finish by stirring in freshly grated parmesan cheese, peas, cooked mushrooms, and tablespoon of butter.

    finished mushroom pea risotto in skillet.

    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.
    up close of mushroom pea risotto in a white bowl.

    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

    • Cheesy Cauliflower Rice
    • nandos spicy rice featured
      Nando's Spicy Rice (PERi PERi Rice Recipe)
    • lemon butter rice in white serving dish.
      Lemon Butter Rice
    • bowl of instant pot rice pilaf.
      Instant Pot Rice Pilaf with Veggies

    Recipe FAQs

    Is risotto hard to make?

    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.

    What is arborio rice?

    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.hand holding dry arborio rice.

    Why do you need to keep stirring risotto while cooking it?

    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. 

    Can you use regular rice when making risotto?

    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 in a white bowl.

    Mushroom Pea Risotto

    Sarah Baumeister
    Mushroom Pea risotto takes simple ingredients and elevates them to an amazingly creamy and rich side dish that pairs with a variety of meals.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine Italian
    Servings 4 people
    Calories 556 kcal

    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.

    Nutrition

    Calories: 556kcalCarbohydrates: 79gProtein: 19gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 25mgSodium: 618mgPotassium: 723mgFiber: 5gSugar: 8gVitamin A: 407IUVitamin C: 13mgCalcium: 199mgIron: 5mg
    Tried this recipe?Let us know how it was!
    mushroom risotto featured

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

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