Mushroom Pea Risotto is a classic Italian recipe that is simple and delicious. Made with arborio rice, mushrooms, frozen peas, and parmesan cheese, this recipe is perfect for any occasion.
Creamy and delicious risotto doesn’t have to be difficult to make or reserved for special occasions. This Mushroom Pea Risotto recipe uses simple ingredients, comes together fast, and is great for weeknight dinners.
Cooked properly, risotto will yield a super creamy texture without adding extra fat. Here, the only milk fat added is a tablespoon of butter used for finishing the dish.
MUSHROOM PEA RISOTTO RECIPE
This tasty risotto comes together quick and uses simple ingredients you probably already have on hand. Use a skillet for sautéing the mushrooms while you prepare the rice, and have this dish done in less than 30 minutes.
Firstly, prepare the mushrooms. For this recipe, you can use whatever mushrooms you like or happen to have on hand. I typically use baby Bella mushrooms, but portobello, shiitake, or even button mushrooms would be fine.
Slice the mushrooms and sauté in a tablespoon of olive oil and garlic over medium high heat. You want to cook the mushrooms just until they start too brown and release some moisture.
HOW TO MAKE RISOTTO
Once you learn how to make risotto, you’ll see that it’s actually simple to make and a quick and elegant dish to serve anytime.
Risotto does require more attention than other rice dishes. To get a creamy and tender rice, you will need to release all of then starches of the arborio grain. To do this, you will need to stir it every minute or so, but definitely not constantly.
Moreover, to really release all of those creamy starches, you will need to slowly add the liquid to the rice. Since you are adding liquid to the risotto as it cooks, it’s best to have hot liquid so that it doesn’t bring down the temperature of the rice
ITALIAN RECIPES MAIN DISHES
MUSHROOM PEA RISOTTO | CLASSIC ITALIAN DISH
Mushroom Pea Risotto is a classic Italian recipe that is simple and delicious. Made with arborio rice, mushrooms, frozen peas, and Parmesan cheese, this recipe is perfect for any occasion.
Mushroom Pea Risotto
Creamy and delicious risotto doesn’t have to be difficult to make or reserved for special occasions. This Mushroom Pea Risotto recipe uses simple ingredients, comes together fast, and is great for weeknight dinners.
Risotto is a very common rice dish in Italy. It is made from arborio rice – a short grain rice with a high starch content. This combination makes it perfect for getting that creamy texture without adding any cream or milk.
CREAMY MUSHROOM & PEAS RISOTTO
Mushroom Pea Risotto
Cooked properly, risotto will yield a super creamy texture without adding extra fat. Here, the only milk fat added is a tablespoon of butter used for finishing the dish.
Mushroom Pea Risotto close up.
Be sure to give this recipe a try and see for yourself how simple it is to make creamy risotto at home! And, if you love delicious Italian recipes, try my Italian Sausage and Lentils and the very popular Italian Turkey Lasagna.
MUSHROOM PEA RISOTTO RECIPE
This tasty risotto comes together quick and uses simple ingredients you probably already have on hand. Use a skillet for sautéing the mushrooms while you prepare the rice, and have this dish done in less than 30 minutes.
Firstly, prepare the mushrooms. For this recipe, you can use whatever mushrooms you like or happen to have on hand. I typically use baby Bella mushrooms, but portobello, shiitake, or even button mushrooms would be fine.
Mushrooms in a large pan with garlic on top.
Slice the mushrooms and sauté in a tablespoon of olive oil and garlic over medium high heat. You want to cook the mushrooms just until they start too brown and release some moisture.
mushrooms cooked down on the stove.
Set the cooked mushrooms aside while you prepare the risotto.
HOW TO MAKE RISOTTO
Once you learn how to make risotto, you’ll see that it’s actually simple to make and a quick and elegant dish to serve anytime.
Risotto does require more attention than other rice dishes. To get a creamy and tender rice, you will need to release all of then starches of the arborio grain. To do this, you will need to stir it every minute or so, but definitely not constantly.
I like to measure out my broth and set it to a low simmer in a saucepan on the stove where I’m making risotto. That way I can ladle in the broth as the rice absorbs it.
In total, for a cup of uncooked arborio rice you will need about 3 cups of liquid. This includes the wine that the rice cooks in initially as well as the 2 1/2 cups of broth that will be added to the rice as it cooks.
Cook the arborio rice just until it’s al dente. You don’t want overcook or add too much liquid, otherwise you risk the risotto getting mushy. Once the risotto is finished cooking you can finish it off with a tablespoon of butter and some grated parmesan cheese.
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