Mushroom and Pea Risotto
A creamy vegetarian risotto with earthy mushrooms and sweet garden peas, finished with Parmesan and butter.
The mushrooms do double duty here: half get browned hard for texture and deep flavor, while the rest cook down with the onions and release their savory juices into the rice. Frozen peas go in at the very end, so they stay bright green and sweet rather than turning drab.
A final knob of butter and a shower of Parmesan off the heat is what gives risotto its signature creamy, flowing texture — what Italians call all'onda. Serve it in warm bowls with a glass of something crisp and you're set.
Ingredients
- 1.2 litres (5 cups) vegetable stock
- 2 tablespoons olive oil
- 400 g (14 oz) mixed mushrooms (cremini, shiitake, or oyster), sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 300 g (1½ cups) arborio or carnaroli rice
- 120 ml (½ cup) dry white wine (or extra stock)
- 1 teaspoon fresh thyme leaves
- 150 g (1 cup) frozen peas
- 40 g (½ cup) freshly grated Parmesan, plus more to serve
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Fresh flat-leaf parsley, chopped, to serve
Instructions
- Warm the stock in a saucepan over low heat and keep it at a bare simmer.
- Heat the olive oil in a wide, heavy-bottomed pan over medium-high heat. Add the mushrooms with a pinch of salt and cook, undisturbed for the first 2 minutes, then stir occasionally until deeply browned and their moisture has evaporated, 5–7 minutes. Transfer half the mushrooms to a plate and set aside.
- Reduce the heat to medium. Add the onion and garlic to the pan with the remaining mushrooms and cook, stirring, until soft and translucent, about 4 minutes.
- Add the rice and thyme and stir for 1–2 minutes until the grains look glossy and slightly translucent at the edges.
- Pour in the wine and stir until it has almost fully absorbed, about 2 minutes.
- Add a ladleful of warm stock (about 125 ml/½ cup) and stir gently until nearly absorbed. Repeat, adding stock one ladle at a time and stirring often, until the rice is tender with a slight bite and the mixture is creamy, 18–20 minutes total. You may not need all the stock.
- Stir in the peas and cook for 2 minutes more, until bright green and heated through.
- Remove from the heat. Stir in the Parmesan, butter, and the reserved browned mushrooms. Season with salt and pepper.
- Let the risotto rest for 1 minute — it should flow slowly when you tilt the pan. If it's too thick, loosen with a splash of warm stock.
- Serve immediately in warm bowls, topped with parsley and extra Parmesan.
Cook’s tips
- Keep the stock hot; cold stock shocks the rice and slows cooking.
- Stir often but not constantly — a slow, steady rhythm is enough.
- Grate the Parmesan finely so it melts smoothly into the rice.
- If you have dried porcini, soak a few and add the strained liquid to the stock for extra depth.
Substitutions
- Vegan: use olive oil instead of butter and nutritional yeast or a vegan Parmesan alternative.
- No wine: replace with an equal amount of stock plus a squeeze of lemon at the end.
- Peas: fresh or frozen both work; if using fresh, blanch for 1 minute first.
- Rice: arborio or carnaroli are best; vialone nano also works well.
Storage & reheating
Risotto is best fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of stock or water to loosen.
Frequently asked questions
Can I make this risotto ahead of time?
You can cook it up to the point before adding the peas, Parmesan, and butter, then spread it on a tray to cool quickly and refrigerate for up to 1 day. Reheat gently with a little stock, then finish with the peas, cheese, and butter.
Why is my risotto not creamy?
The creaminess comes from the rice's starch, which is released by stirring. If it looks dry, you may have added the stock too quickly or cooked it too long. Stir in a splash of warm stock and a knob of butter off the heat to bring it back.
Can I use a different type of rice?
Short-grain Italian rices like arborio, carnaroli, or vialone nano are ideal because of their high starch content. Long-grain rice won't give the same creamy texture.
Is this recipe gluten-free?
Yes, as written, provided your stock and wine (if using) are gluten-free. Always check labels.
