Mushroom Pea Risotto is savory, creamy, and rich; devour it as your main dish or a side to meat, and enjoy it with a refreshing glass of dry white wine or a light red for the perfect pairing.
Hi-ya food friends. Don’t get scared away by the words “risotto” — it’s not that difficult or time consuming, and the end result is so worth it!
Still here? Good.
A while ago on Instagram, I shared a photo of some delish Mushroom Risotto; did you see it?
If you did, and if you’ve been waiting for it, then I’m happy to say I’m finally sharing it with y’all.
It’s not like I didn’t want to share it before, I just got so excited about all the summer goodness that was available, like watermelons and peaches. So the mushroom risotto went on the backburner (get it?). Ok, enough with the cheesy jokes and onto this cheesy, rich, savory, mouthwatering risotto…
The BF seems to love my Spring Vegetable Risotto, and while it somehow took him over a month of being home to request it (we were a little busy), it reminded me that I needed to share this mushroom risotto, too! And with fall being right around the corner, this risotto makes the transition a little smoother.
As sad as I am to feel summer coming to a close (it’s getting cooler here too!), it’s comfort foods like this that are my favorite on chilly fall days.
A bite of this Mushroom Pea Risotto equals instant comfort; it’s like a big bear hug and coming home to see your favorite people all at once. There’s so much depth to this risotto with its vegetable stock base, mushrooms that have soaked up all the goodness of the wine, onions, and garlic, combined with peas that burst open when you bite into them.
What’s your favorite way to transition from summer into fall? Try out this recipe and I bet you’ll have a new favorite!
Leave a comment or #forkinthekitchen on Facebook or Instagram to let me know!
- 6 cups vegetable broth
- ¼ cup olive oil
- 1 cup yellow onion, finely diced
- 5 garlic cloves, minced
- Dash of red pepper flakes
- Salt and pepper to taste
- 8 ounces baby bella mushrooms, sliced and rubbed dry
- 2 cups Arborio rice
- ½ cup dry white wine
- 1 cup frozen peas
- 1 cup parmesan cheese, shredded + more for garnish
- 1 stick unsalted butter (1/2 cup)
- Parsley, chopped
- To clean mushrooms: wet half of a towel (that you don't mind getting dirty) and ring out. Place the mushrooms on the towel and rub to remove the dirt. You do not want to rinse the mushrooms, they will absorb all the water and therefore won't absorb all of the yummy flavors you'll be cooking them in!
- Heat vegetable broth in a medium saucepan over medium-low heat to keep warm.
- Add ¼ cup olive oil to a large stock pan over medium heat.
- Once oil is heated, add onions and sauté for approximately 2 minutes. Add minced garlic and sauté for another minute. Add in a dash of red pepper flakes and season with salt and pepper.
- Add mushrooms to stockpot and sauté for 3-5 minutes.
- Add rice to stockpot, stir until coated; approximately 1 minute.
- Add ½ cup dry white wine to stockpot, stirring rice until liquid is absorbed.
- Add heated broth to stockpot ½ cup at a time, stirring until each addition is absorbed.
- After you have poured in approximately 4 cups of broth total and it has absorbed, add frozen peas to risotto. Begin testing the rice at this point; your goal is to have it al dente, not crunchy and not mushy.
- Continue adding broth ½ cup at a time until risotto is creamy, liquid is absorbed, and rice is al dente. Once you have reached this point, remove from heat.
- Stir in parmesan and butter until melted.
- Garnish with parsley and serve with parmesan to top.
