This veggie loaded Mushroom Pea Risotto is a delicious and filling recipe. Perfect as a side dish or main course.
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I just love a good risotto.
It is my absolute favorite food. I track down risotto anytime I am at a great Italian restaurant.
And now that I can make it at home, I love to come up with fun and delicious flavors.
Want to make a risotto without wine? Not a problem!
You can easily omit the wine and instead add the juice of a lemon instead to bring the same acidity.
You can save the lemon until the end and start with just a little, adding as much as you want.
Does the Rice Type Really Matter?
Yes! Arborio rice is high in starch and as this starch is released in the cooking process, it gives risotto the creamy texture.
Arborio is also a short grain rice which means it stays a little firm and chewy. You want risotto to have just a little bite or texture to it and not be soggy or too soft.
Do you really need to stir the risotto so much?
In my opinion, yes.
Some people say that they do not notice a difference and just let the rice sit there and cook in all of the liquid at once. But I DO notice a difference.
The stirring and gradually adding of the liquid definitely makes the risotto creamier.
Grab a glass of wine or a friend and hang out with your Mushroom Pea Risotto for a bit, stirring as it cooks.
Yes, you can go back and forth to the pot stirring every few minutes, but the best ever risotto I made was when I was constantly stirring.
This Mushroom Pea Risotto is delicious on its own. I love to pack in even more mushrooms and peas for a vegetable heavy dish.
You can also add a meat if desired, such as shrimp or chicken.
- Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
- Clean, trim, and cut your mushrooms into pieces, as large or small as you prefer.
- In a large pot, melt 3 Tablespoons of the butter over medium heat. When melted, add your mushrooms.
- Cook the mushrooms until they are just starting to release their liquids, or as soft/firm as desired. Remove the mushrooms from the pot, leaving any remaining butter, and set aside.
- Add 2 Tablespoons butter to the pot. Add the red onion to the pot when the butter has melted. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.`
- Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
- Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
- Add the thyme and one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
- When your rice is cooked through, remove the pot from the heat. Add the remaining butter and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine and until the cheese and butter have melted into the risotto.
- Stir in your mushrooms. Taste the risotto and season with additional Parmesan, salt, and pepper as desired. Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.