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Jessica T. Brown

Creamy Mushroom and Pea Risotto

A creamy, hearty, and easy-to-make Mushroom and Pea Risotto that’s perfect for weeknight dinners.
This vegetarian-friendly recipe is protein-rich, fiber-packed, and full of wholesome flavor.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g / 14 oz mushrooms sliced
  • 1 medium leek sliced
  • 2 –3 garlic cloves diced
  • 2 –3 tbsp olive oil
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • 6 ½ cups vegetable stock heated
  • 50 g / 2 oz parmesan cheese finely grated
  • 1 cup frozen green peas
  • Salt and cracked black pepper to taste
  • Red pepper flakes optional

Equipment

  • 1 Large Nonstick Skillet
  • 1 ladle
  • 1 Wooden Spoon
  • 1 Microplane Grater
  • 1 Measuring Cups & Spoons

Method
 

  1. Sauté the Mushrooms: Heat 2 tablespoons of olive oil in a large nonstick skillet over high heat until shimmering, then add the sliced mushrooms.
    Cook them undisturbed for 3–4 minutes to allow browning, then stir occasionally until all pieces are golden and slightly caramelized.
    Season lightly with salt and black pepper, remove from the skillet, and set aside to preserve their flavor and texture.
  2. Cook the Leek and Garlic: In the same skillet, add the remaining tablespoon of olive oil and the sliced leek.
    Sauté over medium heat for 3–5 minutes until soft and fragrant, then add the diced garlic.
    Stir continuously to prevent burning, letting the aromas blend and release their natural sweetness into the pan.
  3. Toast the Arborio Rice: Reduce heat to medium, add the arborio rice to the leek and garlic mixture, and stir well.
    Cook for 2–3 minutes, allowing the rice to toast slightly and absorb the oil, which enhances its nutty flavor and prepares it to absorb the liquid evenly.
  4. Deglaze with White Wine: Pour in the dry white wine, stirring constantly until the liquid mostly evaporates.
    This step lifts any browned bits from the pan, adding a subtle tangy depth that balances the creaminess of the risotto.
  5. Gradually Add Vegetable Stock: Begin adding the heated vegetable stock one ladle at a time, stirring gently but continuously.
    Wait until most of the liquid is absorbed before adding the next ladle, repeating this process for about 15 minutes until the rice is creamy, tender, and slightly al dente.
  6. Incorporate Parmesan Cheese: Once the rice is nearly cooked, grate in the parmesan cheese and stir with a ladle of stock to melt it fully, creating a rich, silky texture that coats each grain of rice perfectly.
  7. Add Peas and Mushrooms: Fold in the frozen peas and the sautéed mushrooms, cooking for an additional 1–2 minutes until the peas are tender and the mushrooms are heated through.
    Taste and adjust seasoning with salt and cracked black pepper as needed.
  8. Serve and Garnish: Transfer the risotto to serving bowls, finishing with extra grated parmesan, a sprinkle of red pepper flakes if desired, and freshly cracked black pepper.
    Serve immediately for the best creamy texture and full flavor experience.

Notes

  • Use high-quality arborio rice for the creamiest texture; avoid long-grain rice, which won’t release enough starch.
  • Always keep your vegetable stock hot to maintain consistent cooking temperature and reduce cooking time.
  • Do not rush adding the stock—adding it gradually is key to achieving a smooth, creamy risotto.
  • Sauté mushrooms on high heat without salt initially to prevent excess water and achieve deep browning.
  • Leftovers can be gently reheated with a splash of stock or water to restore creaminess.
  • Customize vegetables—spinach, kale, or asparagus work beautifully as alternatives to peas.
  • Finish with fresh parmesan rather than pre-grated for a richer, melt-in-your-mouth flavor.