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Risotto is one of Italy's most beloved culinary treasures, celebrated for its creamy texture and rich flavors. This dish, originating from Northern Italy, is a luxurious way to transform simple ingredients into a comforting meal that can be enjoyed on any occasion. With its origins steeped in tradition, risotto represents the heart of Italian cooking—where quality ingredients and careful preparation come together to create something truly special. In this article, we will delve into the delightful world of creamy mushroom risotto with peas, a dish that perfectly embodies comfort food while showcasing the earthy flavors of mushrooms and the sweetness of fresh peas.

Creamy Mushroom Risotto with Peas

Discover the art of Italian cooking with this creamy mushroom risotto with peas recipe. Perfectly showcasing the rich flavors of Arborio rice, earthy cremini mushrooms, and sweet peas, this dish is both comforting and elegant. Learn how to achieve a velvety texture through a careful, slow cooking process that enhances each ingredient's flavor. Whether for a special occasion or a cozy dinner at home, this risotto will impress family and friends with its rich taste and creamy consistency.
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth

1 cup fresh peas (or frozen, thawed)

8 oz cremini mushrooms, sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup dry white wine

½ cup freshly grated Parmesan cheese

1 cup heavy cream

3 tbsp olive oil

2 tbsp unsalted butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Broth: In a medium saucepan, bring the vegetable broth to a gentle simmer. Keep it warm over low heat throughout the risotto cooking process.

    Sauté Vegetables: In a large skillet or saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms have released their moisture and are lightly browned, about 5-7 minutes.

      Toast the Rice: Add the Arborio rice to the skillet with the mushroom mixture. Stir well and toast the rice for about 2 minutes, until the edges appear translucent.

        Deglaze with Wine: Pour in the white wine, stirring continuously until it is mostly absorbed by the rice. This should take about 2-3 minutes.

          Cook the Risotto: Begin adding the warm vegetable broth, one ladle at a time. Stir continuously and wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.

            Add Peas: About 5 minutes before the risotto is done, stir in the peas.

              Finish with Cream and Cheese: Once the rice is al dente and creamy, remove the skillet from heat. Stir in the remaining tablespoon of butter, heavy cream, and Parmesan cheese. Mix until well combined and creamy. Season with salt and pepper to taste.

                Serve: Spoon the creamy risotto into bowls and garnish with chopped parsley. Serve immediately and enjoy this comforting dish!

                  Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings