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There is nothing more comforting that a bowl of Mushroom and Pea Risotto. This is a great main dish or a fabulous side dish for beef, chicken or pork. Risotto often gets a bad wrap as being difficult to make. You’ll often see recipes that say you need to stir for 20 minutes straight. That is just not so. You do need to watch it but it comes together so fast and only needs regular stirring and additions of liquid to become a creamy bowl of deliciousness. Here are the most common questions I get asked when making this dish.
To make risotto, it is best to use a starchy rice such as the Carnaroli rice used here. A good substitution for the Carnaroli rice is Arborio. Both release a lot of starch when cooked which gives the dish that creamy consistency. I don’t recommend using plain white or brown rice.
When it comes to the broth, you could use vegetable, chicken, mushroom or beef stock. If I were adding shrimp or scallops to the dish, I’d also consider using seafood stock. You just want to be sure it is hot (not boiling) so it keeps the temperature level while cooking. You never want to add cold stock to your warm rice as it cooks.
Yes. Often, you’ll see that risotto is made using a small amount of wine after the rice is coated with the oil in the early stages of cooking. Then, once the wine as evaporated the stock is added. That adds a bit of acidity to the dish and, of course, flavor. However, I’ve made this risotto without wine. I still get that acid punch when I add the lemon at the end. I actually like it better since the lemon is prominent and it really adds a fresh punch of flavor. Mushroom risotto without wine never tasted so good! BTW, you can make risotto without wine no matter what risotto recipe you are making. Just use an equal amount of stock in lieu of the wine.
No. Mushroom pea risotto is just a favorite of mine. I like the green pop of color in the dish plus, I get in another veggie and I really like peas. If you don’t like peas, corn, diced carrots and asparagus tips would also work.
Yes, you can try Pecarino Romano which is similar in flavor and texture.
I like to reheat left over risotto on the stove with more stock. Over medium-low heat add the risotto and 1/4 cup of WARM stock. Add more stock if needed to loosen the risotto and get it creamy again. However, my favorite way of using left over risotto is to make arancini. Check out my Mushroom and Pea Risotto Arancini recipe.
Did you enjoy this dish? This would work as a fabulous side dish for any of these recipes:
Mushroom and Pea Risotto
This delicious mushroom risotto recipe gets a flavor boost from the addition of fresh dill. Perfect as a main course or as a side dish.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Tbsp. Extra-virgin olive oil, plus more for drizzling
- 8 Oz. Mixed mushrooms, sliced (Baby Portobello and white button mushrooms)
- Kosher salt and freshly ground pepper
- 1 Tbsp. Garlic, minced
- 5 Cups Vegetable or Chicken broth
- 1 Lemon, zested and juiced (1 Tsp. zest and about 4 Tsps. Lemon juice)
- 1 1/2 Cups Yellow onion, about one large onion finely diced
- 1 1/2 Cups Carnaroli rice
- 3/4 Cup Frozen peas, thawed and room temperature
- 1 Tbsp. Butter, room temperature
- 1/2 Cup Parmigiano-Reggiano, finely grated plus more for serving
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms and cook until browned in places, 6 to 8 minutes. Sprinkle with salt and stir in garlic. Cook for 1 minute more. Transfer the mushrooms to a bowl or plate.
- Meanwhile, in a large saucepan, combine broth, 1 teaspoon of lemon zest, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a simmer over medium heat.
- Heat the skillet used for the mushrooms over medium heat. (There is no reason to wipe out the skillet.) Add in the remaining one tablespoon of olive oil. Add onions and season with 1/4 teaspoon kosher salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and stir into the oil and coat. Cook until grains are starting to get translucent (about 2 – 3 minutes).
- Ladle a cup of the warm broth mixture into skillet. Stir with a spatula until most of broth is absorbed – about 1 1/2 minutes. Continue ladling broth into skillet, about 1/2 – 3/4 cup at a time. Stir occasionally, allowing rice to absorb most of the broth before adding more.
- Add the peas to the broth mix after you’ve been cooking the risotto about 15 minute. You’ll heat the peas through for about a miute. You’ll scoop out the peas and add to the risotto mixture and stir into the mix. You may have to add another 1/2 cup of broth to the risotto. Risotto is ready when rice is tender and creamy and broth has thickened to a rich sauce, about 20 minutes. Taste the rice. It should have a tiny bit of bite to it but it should not be mushy. (You may not need to use all of broth.) Cook until you get to the consistency you like.
- Remove the skillet from the heat. Fold in the mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with more cheese and sprinkle with more pepper to serve. If the risotto becomes too thick before serving, stir in more hot broth, a little at a time, until it’s creamy and the consistency you want. Serve in shallow bowls and enjoy.
Nutrition
Serving: 4g
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