Prepare to transform your kitchen into an Italian culinary paradise with this irresistible Mushroom Risotto with Green Peas! Imagine a dish so creamy, so luxuriously rich, that each spoonful transports you straight to the rolling hills of Tuscany. This isn't just a recipe; it's an experience that will elevate your home cooking from ordinary to extraordinary, making you feel like a professional chef with every perfectly crafted bite.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1/2 cup green peas
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping: slice mushrooms, chop onions, mince garlic, and measure out all ingredients precisely.
- In a medium saucepan, heat the vegetable broth and keep it simmering on low heat. This ensures the broth is warm when added to the risotto.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add sliced mushrooms to the pan and cook until they release their moisture and become golden brown, about 5-6 minutes.
- Pour in the Arborio rice and stir to coat the grains with oil, toasting them lightly for 1-2 minutes until they become slightly translucent.
- Deglaze the pan with white wine, stirring continuously until the wine is almost completely absorbed by the rice.
- Begin adding the warm vegetable broth one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next, which helps release the rice's starches and create a creamy texture.
- When the rice is about halfway cooked, add the green peas and continue the broth-adding process.
- Continue cooking and stirring for approximately 18-20 minutes, or until the rice is al dente - tender but still having a slight bite in the center.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Let the risotto rest for 2-3 minutes to allow it to achieve a creamy consistency. If needed, add a little more broth to reach desired creaminess.
- Serve immediately in warm bowls, garnishing with additional Parmesan cheese and fresh herbs if desired.
Tips
- Use authentic Arborio rice - its high starch content is crucial for achieving that signature creamy texture.
- Keep your broth warm throughout cooking to ensure consistent rice absorption and temperature.
- Stir constantly but gently - this releases the rice's starches without breaking the grains.
- Add broth gradually, allowing each ladleful to be fully absorbed before adding more.
- Never walk away from your risotto - it requires constant attention and love.
- The final consistency should be loose and wave-like (all'onda in Italian), not stiff or sticky.
- Rest the risotto for 2-3 minutes after cooking to let it reach perfect creaminess.
- Serve immediately for the best texture and flavor experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
