I had to start cooking when I was 15 for my family because my mom had to start working. I had never cooked or watched my mom cook! The only experience I had was from home economics at school, which was mostly theory and watching cooking shows.
Risotto was one of the dishes that I remember seeing a chef on TV making and never having had it before. I decided it would be my first recipe for the family. It came out beautifully. Everyone enjoyed it, and since then, it has been one of my favorite dishes to make when I feel lazy. I mean – all you do is add ingredients to a pot and stir, haha!
So if you are new to cooking, or experienced, this recipe should be a breeze.
Serving Ideas
- Top with fresh basil leaves and a drizzle of extra virgin olive oil for an aromatic touch.
- Serve alongside a crisp, green salad for a balanced meal.
- Pair with a glass of your favorite white wine to complement the flavors.
Ingredients and Substitutes
This recipe really uses simple ingredients that you will probably have in your home.
- Arborio Rice: Carnaroli or Vialone Nano rice can be used as alternatives.
- Fresh Peas: If unavailable, use frozen peas or blanched sugar snap peas.
- Mushrooms: Any variety like shiitake, oyster, or porcini can be used for a unique flavor profile.
- Vegetable Broth: If preferred, use mushroom or miso broth for added depth.
Cooking Tips for Creamy Pea and Mushroom Risotto
- Toast the Rice: This step enhances the nutty flavor of the risotto. Ensure the rice is well-coated with the onion and mushroom mixture before adding broth.
- Gradual Broth Addition: Add the broth in stages, allowing each ladleful to be absorbed before adding more. This creates a creamy, luscious texture.
- Stir Constantly: Continuous stirring encourages the rice to release its starches, resulting in a creamy consistency.
- Add Peas Towards the End: This preserves their vibrant color and crisp texture.
- Season Thoughtfully: Taste before adding salt, as some vegetable broths may already contain salt.
Equipment used
You will need the following to make this Creamy Pea and Mushroom Risotto:
- Large sauté pan or skillet
- Wooden spoon or spatula for stirring
- Ladle for adding broth
- Chopping board and knife for prep
- Measuring cups and spoons for accurate ingredient proportions
Storing Tips
- Refrigerate any leftovers in an airtight container for up to 3 days.
- For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw and reheat gently.
Looking for other Pea Recipes:
Pea and Mushroom Risotto
Discover the luscious world of vegan risotto with our Creamy Pea and Mushroom recipe.
Ingredients
- 1 1/2 cups or 300g Arborio rice
- 1 cup or 150g fresh or frozen peas
- 1 cup or 150g mushrooms sliced
- 1 small onion chopped
- 4 cups or 950ml vegetable broth
- 1/2 cup or 120ml white wine optional
- 1/4 cup or 60g nutritional yeast optional, for a cheesy flavor
- Salt and pepper to taste
Instructions
Preparation:
- If using frozen peas, thaw them. If using fresh peas, blanch them briefly in hot water and then drain.
- Chop the onion and slice the mushrooms.
Sauté Onion and Mushrooms:
- In a large pan, heat a bit of oil or water over medium heat.
- Add the chopped onion and sliced mushrooms. Sauté until they are tender and the mushrooms have released their moisture.
Add Rice:
- Add the Arborio rice to the pan. Stir well to coat the rice with the onion and mushroom mixture. Cook for a few minutes until the rice is lightly toasted.
Gradually Add Broth and Wine (if using):
- Begin adding the vegetable broth one ladle at a time, stirring continuously. Allow the liquid to be absorbed by the rice before adding more. This process will take about 18-20 minutes. If using white wine, add it along with the broth.
Incorporate Peas and Nutritional Yeast:
- When the rice is nearly cooked and has a creamy consistency, stir in the peas and nutritional yeast (if using). Continue to cook until the peas are heated through.
Season and Serve:
- Season the risotto with salt and pepper according to your taste. Adjust the seasoning if needed.
Serve Warm:
- Serve the risotto immediately while it's still hot.
