Mushroom Risotto with Peas
Updated Apr 28, 2025
Arborio rice makes this Mushroom and Pea Risotto recipe creamy, and soaking the rice beforehand reduces the cooking time.
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My Mushroom Risotto with Peas is So Good!
I love risotto, but standing at the stove stirring for half an hour? Hard pass. That’s why I started making it this way, and I’ll never go back. My Mushroom Risotto uses a little trick: I soak the rice in broth before I even turn on the stove. It softens the rice and pulls out the starch, so it cooks faster and turns out super creamy with way less stirring. Trust me, it’s a total game-changer.
Happy Cooking!
– Yumna
Mushroom Risotto with Peas Ingredients
- Arborio rice is high in starch, which gives it a creamy texture. You can also use other types of short-grain rice or sushi rice.
- Broth: I prefer the flavor of vegetable stock, but chicken stock or beef broth would work as well.
- Mushrooms: Baby Bella mushrooms, also known as cremini are the perfect texture for this recipe. That said, any sliced mushrooms will work here.
- Onion and garlic: Feel free to use a shallot instead for an elevated flavor.
- Seasonings: Thyme, salt and pepper are all that’s needed, but feel free to add a pinch of crushed red pepper for some heat.
- Peas: Frozen peas are most convenient to use, but you can use fresh if you prefer.
- Parmesan cheese: It’s best to use freshly grated parmesan in this risotto. Pre-grated can be less flavorful and it’s often drier which can result in a gritty texture. Use a rennet free parmesan to make this dish vegetarian.
Popular Additions
- Add some more green: You can stir in 3 cups of baby spinach or kale when you add the peas for an extra serving of veggies.
- Swirl in some butter: To make the dish a bit more decadent, you can swirl in 1 to 2 tablespoons of butter at the very end to add richness. Or, use ¼ cup softened cream cheese or mascarpone cheese at the end to boost the creaminess.
- Add some freshness: Add a bit of fresh lemon zest at the end will wake up the earthy flavors.
- When in doubt, add an egg: I love this served for lunch with a fried or soft boiled egg on top for a little extra protein.
How to Make Easy Mushroom Risotto
Recipe Tips
- Don’t rinse the rice. In most rice recipes, it’s best to rinse rice to remove the starchy layer so your cooked rice is not sticky. However, we want risotto to be sticky! So, don’t rinse it and it will help enhance that classic creamy texture.
- Cook the mushrooms properly. You want to cook the mushrooms long enough that they release their excess moisture so their true flavor can shine.
- Don’t over cook your risotto. The rice should be al dente, or tender with a slight bite. Overcooking it will make the rice mushy.
Serving Ideas
- This mushroom and pea risotto can easily be served by itself as a hearty and filling meal, or serve it with your favorite veggie side dish:
- Try it with:
Asparagus
Oven Roasted Carrots
Green Beans
Roasted Cabbage - Or, serve it alongside an easy protein for a complete meal like my Pan-Seared Chicken Thighs
More Rice Dishes:
If you’ve tried this Mushroom & Peas Risotto recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Mushroom and Pea Risotto Recipe
Video
Ingredients
- 1 cup arborio rice
- 4 cups low sodium vegetable broth divided
- 8 ounces baby bella mushrooms sliced
- 2 tablespoons olive oil
- ½ medium yellow onion
- 2 cloves garlic clove minced
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup frozen peas thawed
- ½ cup shredded parmesan cheese
Instructions
- Soak rice in 3 cups of vegetable broth for 10-15 minutes.
- Heat the olive oil in a large pan over medium heat. Add mushrooms and cook, stirring regularly for 8-10 minutes until browned.
- Add onions, and garlic and cook for 2 minutes, stirring frequently. Add the soaked rice in the vegetable broth and season with thyme, salt and pepper. Stir to loosen any rice and deglaze the pan.
- Reduce heat to medium-low and cook for 15 minutes until the liquid is absorbed, stirring occasionally.
- Turn the heat to low. Stir in the remaining 1 cup of broth, grated parmesan cheese, and peas. Cook for an additional 2-3 minutes, stirring regularly.
- Serve right away with fresh thyme and more grated cheese.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Comments
Ingredients say 4 tbsp olive oil divided but step 2 only uses 2 tbsp olive oil. Do we need another 2 tbsp for any other step?
Sorry that was a typo! It’s only 2 tablespoons of olive oil and I just fixed it!
This is soooo good and rlly easy
Thank you so much, Rosie!
Delicious and easy. I’m not sure how fresh thyme translates to dried thyme. The first time I made this with a tablespoon of dried thyme and it was way too much! I repeated the recipe only using a quarter teaspoon and it was perfect.
Thank you so much! That’s perfect!
Made this 8/23/22…W O N D E R F U L! Will use this recipe again and again! Thank you!
That makes me so happy to hear! Hope you continue to enjoy!!
Wow awesome way to cook risotto! Genius! Turned out perfectly. Thank you!
That’s amazing! I’m so glad to hear it!
Doubled the recipe. So delicious and easy! Thank you feel good foodie! ❤️
Yay! You’re so welcome!
Step number 4…do you cover the pan?
You don’t need to!
Another great dish!! Super yummy and easy to make. Thank you!!
The recipe is incomplete. Oil and onion direction are 1/2 left out
The oil is mentioned in step 2, and the onions are mentioned in step 3.