Description
This creamy Mushroom and Pea Risotto is a comforting Italian classic that blends earthy sautéed mushrooms, tender leeks, and sweet green peas with creamy arborio rice cooked slowly in vegetable stock. Enhanced with white wine and Parmesan cheese, this risotto recipe delivers rich, savory flavors perfect for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Vegetables and Aromatics
- 11 oz / 400g mushrooms (such as brown mushrooms), sliced
- 1 medium leek, sliced
- 2-3 garlic cloves, diced
- 1 cup frozen green peas
Liquids and Oils
- 2-3 tablespoons olive oil
- ½ cup dry white wine
- 6.5 cups heated vegetable stock
Grains and Dairy
- 1 ½ cups arborio rice
- 2 oz / 50g parmesan cheese, grated
Seasonings
- Salt and cracked black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Sauté mushrooms: Heat olive oil in a large pan over high heat. Add the sliced mushrooms and sauté until they turn golden brown and have released their moisture. Season them with salt and cracked black pepper, then remove from the pan and set aside.
- Sauté leek and garlic: In the same pan, add a tablespoon of olive oil. Add the sliced leek and sauté for a few minutes until softened. Add the diced garlic and cook together briefly until fragrant.
- Toast rice: Add the arborio rice to the pan with the leek and garlic. Stir well and toast the rice for a few minutes until it becomes slightly translucent around the edges. Pour in the dry white wine and let it cook down until mostly evaporated, infusing the rice with flavor.
- Add stock gradually: Begin adding the heated vegetable stock one ladle at a time to the rice, stirring slowly and continuously. Allow each addition of stock to be mostly absorbed before adding the next ladle. Continue this process for about 15 minutes, or until the rice is tender yet firm to the bite. Season with salt and pepper as you go.
- Stir in cheese: Once the rice is nearly cooked, grate the parmesan cheese directly into the risotto and stir it through along with a ladle of stock to create a rich, creamy texture.
- Add peas and mushrooms: Stir in the frozen green peas and the sautéed mushrooms. Cook together for another minute or so until the peas are heated through.
- Serve: Remove from heat and serve immediately. Garnish with extra grated parmesan, freshly cracked black pepper, and a sprinkle of red pepper flakes if desired for a hint of spice.
Notes
- Use high-quality arborio rice for best creamy risotto texture.
- Keep the vegetable stock heated throughout the cooking process to maintain even cooking and avoid lowering the temperature.
- Stirring constantly is key to releasing the rice’s starch and achieving a creamy consistency.
- Feel free to substitute frozen peas with fresh ones when in season for added sweetness.
- If unavailable, dry white wine can be omitted or replaced with a little lemon juice for acidity.
- This dish is vegetarian, but you can make it vegan by omitting the parmesan cheese or using a vegan alternative.
