Mushroom and Pea Risotto

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 Vegetarian 🥦

Mushroom and Pea Risotto pairs tender Arborio rice with sautéed cremini and shiitake mushrooms, sweet peas, and a savory boost from Pecorino Romano. Each ladle of hot broth builds a silky texture with a gentle heat from red pepper flakes and aromatic thyme. It’s a comforting vegetarian main perfect for a cozy weeknight or a relaxed dinner with friends.

Prep20 min
Cook40 min
Serves6
DifficultyMedium

1

In a medium pot over medium heat, bring the regular and low-sodium vegetable broth to a gentle boil. Lower the heat slightly and keep it warm.
2

In a 12-inch skillet over medium heat, warm the olive oil and 1 tablespoon butter. Add the onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes.
3

Add the cremini and shiitake mushrooms, the fresh and dried thyme, and a generous pinch of salt and pepper. Cook, stirring, until the mushrooms release their liquid and brown slightly, about 5 minutes. Transfer the vegetables to a plate and set aside.
4

Add the remaining 1 tablespoon butter to the skillet and return it to the heat to melt. Stir in the Arborio rice and cook until it smells toasty and looks slightly lighter in color, about 2 minutes. Add the bay leaf, pour in the wine, and stir until the liquid is absorbed, about 3 minutes.
5

Ladle some hot broth into the skillet. Cook and stir until the liquid is absorbed, 2 to 3 minutes, then add another ladle of broth. Repeat this process until the risotto is nearly done, about 15 minutes. With the final ladle of broth, add the frozen peas and return the cooked vegetables to the pan.
6

Once the liquid is absorbed and the rice is tender yet slightly firm to the bite, remove from the heat. Stir in the Pecorino Romano cheese and parsley. Taste and adjust the salt and pepper if needed.