Creamy Mushroom and Pea Risotto
A luxurious, comforting risotto, brimming with earthy mushrooms and sweet peas.
⏱️ 45 min🍽️ Serves 1
🔥 420 kcal💪 16g protein🍚 55g carbs🥑 15g fat🌾 7g fibreper serving
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servings
Ingredients
- 🍚300 g arborio rice
- 🍄150 g cremini mushrooms
- 🫛150 g frozen peas
- 🧅1 shallot
- 🧄2 cloves garlic
- 🥕1 ¼ L vegetable broth
- 🍾120 ml dry white wine
- 🧀60 g Parmesan cheese, grated
- 🫒2 tbsp olive oil
- 🧈2 tbsp unsalted butter
- 🌿¼ cup fresh parsley, chopped
- 🧂 salt and black pepper, to taste
Pro tips
- Keep your broth warm in a separate saucepan to maintain the risotto's cooking temperature.
- Stirring constantly is key to achieving a creamy risotto texture.
- Don't overcook the rice; it should still have a slight bite (al dente).
Method
- 1Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped shallot and cook until softened, about 3-4 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender and browned.
- 2Add the arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. Pour in the white wine and stir until it's completely absorbed by the rice.
- 3Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until each addition is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 4Stir in the frozen peas during the last 5 minutes of cooking. Season with salt and black pepper to taste.
- 5Remove the risotto from heat and stir in the butter and grated Parmesan cheese until melted and fully incorporated. Cover the pot and let it rest for 2-3 minutes.
- 6Serve immediately, garnished with fresh chopped parsley.