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Mushroom peas risotto in a large bowl with parmesan cheese on the side
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5 from 29 votes

Mushroom and Pea Risotto

Make the most delicious mushroom and pea risotto in a fraction of the time with this easy method. Perfectly creamy, it's seriously the best!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 413kcal
Author Yumna Jawad


  • 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.



Storage: Store leftovers in an airtight container for up to 5 days.


Calories: 413kcal | Carbohydrates: 52g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 1719mg | Potassium: 414mg | Fiber: 4g | Sugar: 5g | Vitamin A: 902IU | Vitamin C: 15mg | Calcium: 172mg | Iron: 3mg