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This mushroom and peas risotto uses a quick method for making risotto that doesn’t require standing by the stove for 45 minutes stirring constantly. It’s creamy, cheesy and perfectly flavored with golden mushrooms and springtime peas. Be sure to try pumpkin risotto and butternut squash risotto with a similar cooking technique but different flavors.
Ingredients & substitutions
- Arborio Rice: This is the best rice to make risotto with. It’s high in starch which results in the wonderful creamy texture. You can also use other types of short-grain rice or sushi rice.
- Broth: Keep this recipe meat free by using vegetable broth. Chicken stock will also work well if that’s what you have.
- Mushrooms: Baby Bella mushrooms are sliced before being sautéed. Also known as Cremini mushrooms, but you can easily use whatever mushrooms you have in this recipe.
- Onion and garlic: Yellow onion and freshly minced garlic add a great layer of flavor to this dish.
- Seasonings: Thyme, salt and pepper.
- Peas: Frozen peas are most convenient to use, but you can use fresh if you prefer. Defrost the frozen peas quickly under running water before using in the recipe.
- 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.
How to make risotto with mushrooms
- Start by soaking the rice in vegetable broth.
- Saute the onions in oil until browned.
- Stir in the onions and garlic.
- Add in the rice and vegetable broth along with the seasonings and simmer until the water is absorbed.
- Stir in the remaining broth, parmesan and peas, stir and serve.
Tips for making risotto perfectly
- Soak the rice. This steps makes it much faster to cook risotto with a more hands-off approach so you don’t have to constantly stir. It allows the liquid to absorb that starch making it cling to the rice more quickly.
- 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.
- Don’t over stir the risotto. A common misconception is to make a great risotto you need to stir constantly, but this actually can ruin it’s creamy texture. You just need to stir it enough so that it doesn’t stick to the bottom of the pan.
- Don’t over cook your risotto. The rice should be al dente. Over cooking it can lead to a very sloppy dish.
Frequently asked questions
This risotto is best made when it is served, as if it sits, the rice will absorb all of the liquid.
However, if you plan on making it ahead of time, cook the risotto up to the point of adding the second amount of broth. Instead take it off the heat and cool and store. You can then carry on with the last part of the recipe when you are ready to serve. This will help the rice stay nice and firm. It can be stored like this for up to 3 days.
For the best risotto it’s best to use arborio, which is widely available in grocery stores. Carnaroli and vialone nano are also popular with restaurants. You can make this with white or brown rice, but the cooking times will alter and the texture won’t be as creamy.
This mushroom and pea risotto is so delicious, and I it’s great that this method doesn’t require you to be stirring at the stovetop constantly. This is a great family meal that’s perfect for weeknight meals or holidays.
More Rice Dishes:
- Turmeric Rice Salad
- Mexican Chicken and Rice
- Jollof Rice
- Almond Milk Rice Pudding
- Lebanese Rice
- Tomato Rice Pilaf
If you’ve tried this healthy-ish feel good Mushroom & Peas Risotto recipe or any other recipe on FeelGoodFoodie, 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
- 1 cup arborio rice
- 4 cups vegetable broth divided
- 8 ounces baby bella mushrooms sliced
- 4 tablespoons olive oil divided
- ½ medium yellow onion
- 2 cloves garlic clove minced
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ¾ cup frozen peas thawed
- ½ cup finely shredded parmesan cheese
- Soak rice in 3 cups of vegetable broth for 10-15 minutes.
- Heat 2 tablespoons of 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.