Mouthwatering Mushroom and Pea Risotto -

Risotto is a classic Italian dish that has won the hearts of food lovers around the globe. Known for its rich, creamy texture and comforting qualities, risotto serves as a perfect canvas for a variety of flavors and ingredients. One of the most beloved variations is creamy mushroom and pea risotto, which seamlessly marries the earthy depth of mushrooms with the sweet, vibrant notes of peas. This dish is not only a staple for cozy weeknight dinners but also elevates any gathering, making it a versatile choice for both casual and elegant occasions.

Mouthwatering Mushroom and Pea Risotto

Indulge in the rich flavors of creamy mushroom and pea risotto, a classic Italian dish perfect for any occasion. This recipe highlights the creamy texture of Arborio rice, blending it with earthy mushrooms and vibrant peas for a delightful meal. With simple ingredients and a step-by-step guide, you'll master this comforting dish in no time. Ideal for weeknight dinners or impressing guests, enjoy the delicious balance of comfort and sophistication.

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Ingredients

1 cup Arborio rice

4 cups low-sodium vegetable broth, warmed

1 cup fresh peas (or frozen, thawed)

200g (about 7 oz) mushrooms, sliced (button or cremini recommended)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional, substitute with more broth if preferred)

1/2 cup grated Parmesan cheese (or vegan alternative)

3 tablespoons olive oil

2 tablespoons unsalted butter (use vegan butter if desired)

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Zest of 1 lemon (optional, for added brightness)

Instructions

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling throughout the cooking process. This will ensure the rice cooks evenly.

Sauté the Aromatics: In a large skillet or saucepan, combine 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted, add the finely chopped onion and cook until it turns translucent, around 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant, being careful not to burn the garlic.

Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté them for about 5-7 minutes, until they become browned and tender. If the pan seems to dry out during cooking, add a splash of the warm broth to prevent sticking and burning.

Toast the Rice: Stir in the Arborio rice, ensuring each grain is well-coated with the oil and mushroom mixture. Toast the rice for about 2-3 minutes, allowing it to release some starch which contributes to the creaminess of the risotto.

Deglaze with Wine: If using, pour in the white wine, stirring continuously until it has mostly evaporated. This step adds depth to the flavor. If avoiding wine, skip this step and be ready to add a touch more broth.

Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle to be mostly absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is al dente and creamy.

Incorporate Peas: When the rice is nearly done cooking, fold in the fresh peas and stir for an additional 2-3 minutes. This allows the peas to heat through while retaining their vibrant green color and slight crunch.

Finish the Risotto: Once the rice reaches your desired creaminess, remove the pan from heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, season with salt and pepper to taste, and mix in lemon zest if desired for a refreshing finish.

Serve: Spoon the risotto into bowls, garnishing each serving with a sprinkle of chopped parsley for color and freshness. A little extra Parmesan on top can elevate the dish as well.

Enjoy: Serve immediately while still warm, and relish the comforting, creamy textures of your delicious mushroom and pea risotto!

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings