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Risotto, a classic Italian dish revered for its creamy texture and rich flavor, has captured the hearts of food enthusiasts around the globe. This culinary masterpiece is not only a staple in Italian cuisine but also a versatile option for both everyday meals and special occasions. Among the many variations of risotto, the Luscious Creamy Mushroom Risotto with Peas & Cheese stands out as a particularly delightful rendition. By integrating earthy mushrooms, vibrant green peas, and a generous helping of Parmesan cheese, this dish elevates the traditional recipe into a comforting and luxurious experience that is bound to impress family and friends alike.

Creamy Mushroom Risotto with Peas and Cheese

Discover the rich, comforting flavors of Luscious Creamy Mushroom Risotto with Peas & Cheese. This classic Italian dish blends earthy mushrooms and vibrant peas with creamy Arborio rice for a luxurious texture. Perfect for any occasion, this risotto is packed with nutrition and flavor. Learn about key ingredients like Parmesan cheese, flavorful broths, and the art of cooking to create a dish that’s visually stunning and deliciously satisfying. Elevate your dining experience with this delightful recipe.
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable or chicken broth

1 cup white wine (optional)

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups fresh mushrooms (such as cremini or shiitake), sliced

1 cup frozen peas

1 cup grated Parmesan cheese

½ cup heavy cream

4 tablespoons unsalted butter

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm but not boiling throughout the cooking process.

    Sauté Aromatics: In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until they are softened and fragrant. Be careful not to brown them.

      Cook the Mushrooms: Add the sliced mushrooms to the pan. Cook for about 5-7 minutes until the mushrooms have released their moisture and are golden brown. Season with salt and pepper.

        Toast the Rice: Stir in the Arborio rice, making sure it gets coated with the butter and oil. Cook for 2-3 minutes, stirring frequently until the rice is slightly toasted and translucent around the edges.

          Deglaze: If using wine, pour it into the pan and let it simmer, stirring constantly until the rice absorbs most of the liquid. This step adds depth of flavor to the risotto.

            Add Broth Gradually: Start adding the warm broth, one ladle at a time. Stir continuously, allowing each ladle of broth to be absorbed before adding the next. This process will take about 20-25 minutes.

              Incorporate Peas: Five minutes before the rice is done (when it is creamy but still has a slight bite), stir in the frozen peas.

                Finish with Cream & Cheese: Once the rice is cooked to your desired consistency, remove the pan from heat. Stir in the remaining 2 tablespoons of butter, heavy cream, and grated Parmesan cheese until well combined and creamy. Taste and adjust seasoning with more salt and pepper if needed.

                  Serve: Spoon the risotto onto plates or into bowls. Garnish with freshly chopped parsley and a sprinkle of additional Parmesan cheese if desired.

                    Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings