Mushroom Pea Risotto Recipe- Step by Step Guide

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Mushroom Pea Risotto Recipe- Step by Step Guide:-A traditional Italian dish, Mushroom Pea Risotto is easy to make and tastes great. This recipe is great for any event because it uses arborio rice, mushrooms, frozen peas, and parmesan cheese.

Mushroom Pea Risotto Recipe- Step by Step Guide

Risotto that is creamy and tasty doesn’t have to be hard to make or only for special events. This Mushroom Pea Risotto recipe is easy to make, doesn’t take long, and is great for dinner during the week.



A lot of people in Italy eat risotto for dinner. Arborio rice, which has short grains and a lot of starch, is used to make it. Thanks to this mix, you can get that creamy texture without adding any milk or cream.



If you cook risotto the right way, it will be very creamy without needing any extra fat. There is only one tablespoon of butter added to this dish to finish it off.




  • skillet
  • Saucepan or Dutch Oven


  • 2 tablespoons olive oil, divided
  • 8 ounces *mushrooms, sliced
  • 1 clove garlic, minced
  • ½ onion, diced (about ¾ cup)
  • 1 cup Arborio rice
  • ½ cup white wine
  • 3 cups broth, heated (chicken or vegetable broth work)
  • ¾ cup frozen peas, thawed
  • 1 teaspoon kosher salt
  • ½ cup shredded parmesan
  • 1 tablespoon butter
  • ¼ cup Italian parsley, chopped



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  • The olive oil, which is one tablespoon, should be heated in a skillet over medium-high heat.
  • Combine the garlic that has been minced with the sliced mushrooms.


  • Cook for approximately eight minutes, stirring the mushrooms frequently, until they have developed a light brown color; then remove from the heat and set aside.
  • A large saucepan should have the remaining tablespoon of olive oil added to it while the mushrooms are cooking.


  • After about three to four minutes, add the diced onion and continue to cook it until it has become more tender.
  • The arborio rice should be stirred in and cooked for one minute. Continue stirring the rice after pouring in the wine until the wine has completely absorbed into the rice.


  • One cup of hot broth should be added, and the cooking process should be continued with occasional stirring until all of the liquid has been absorbed.
  • After adding another cup of broth, continue cooking until all of the liquid has been absorbed.


  • Combine the mushrooms that have been cooked with half a cup of hot broth. Keep stirring while you continue to cook.
  • Once you have tasted the rice, determine whether it is al dente. If it is too crunchy, add the additional half cup of broth to the mixture.


  • Rather than being stiff, the finished dish ought to be loose and creamy.
  • When the rice is done cooking, add the peas and kosher salt and stir to combine.


  • After taking the pan off the heat, incorporate the butter and parmesan cheese until they are melted and creamy.
  • Mix in the chopped parsley, and extra parsley can be added as a garnish if desired. Serve while still warm.




  • You can use whatever mushrooms you like or whatever you happen to have on hand for the mushrooms.
  • For this recipe, I used Baby Bella mushrooms; however, portobello, shiitake, or even button mushrooms would be excellent substitutes.



Calories: 376kcal | Carbohydrates: 49g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 1484mg | Potassium: 375mg | Fiber: 4g | Sugar: 4g | Vitamin A: 407IU | Vitamin C: 13mg | Calcium: 135mg | Iron: 3mg



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