Mushroom and Pea Risotto

Risotto becomes creamy as the rice releases starch during gradual cooking; it does not need a large pour of cream. This version browns the mushrooms separately before folding them into the rice, which keeps their flavour concentrated. Warm stock, a gentle simmer and frequent stirring help the grains cook evenly while retaining a little firmness in the centre.

Serves: 4 servings. Estimated prep: 15 minutes. Estimated cooking: 35 minutes. Timings are estimates; use the texture and doneness checks below.

Equipment: A wide heavy saucepan, frying pan, small saucepan for stock, ladle and wooden spoon.

Ingredients

• 300 g arborio risotto rice
• 400 g mushrooms, cleaned and sliced
• 150 g frozen peas
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil, divided
• 1.2 litres low-sodium vegetable stock, plus hot water if needed
• 30 g butter
• 60 g finely grated vegetarian hard cheese
• 1 tablespoon lemon juice
• 1/4 teaspoon ground black pepper
• Fine salt, to taste after adding cheese
• 2 tablespoons chopped parsley, optional

Instructions

1. Warm the stock. Bring the vegetable stock to a gentle simmer in a small saucepan and keep it hot over low heat. Set aside a mug of hot water in case the rice needs more liquid than the measured stock.
2. Brown the mushrooms. Heat 1 tablespoon oil in a wide frying pan over medium-high heat. Cook mushrooms in batches for 6–8 minutes, turning occasionally, until their released moisture evaporates and their edges brown. Transfer to a bowl.
3. Start the rice. In the heavy saucepan, warm the remaining tablespoon oil. Cook the onion over medium heat for 5 minutes until soft, then add garlic for 30 seconds. Add the dry, unrinsed arborio rice and stir for 1–2 minutes until the grains are coated and warm.
4. Add stock gradually. Add one ladle of hot stock and stir until most is absorbed. Continue adding stock one ladle at a time, stirring frequently and maintaining a gentle simmer. Wait until a spoon leaves a brief path through the rice before adding the next ladle; do not let the pan become completely dry.
5. Add peas and mushrooms. After about 15 minutes, stir in the peas and mushrooms. Continue adding liquid and cooking for about 5–10 minutes more, until the peas are cooked and the rice is tender with slight firmness but no chalky centre. Use hot water if the stock runs out.
6. Finish off the heat. Remove from the heat and stir in butter, cheese, lemon juice and pepper. Add a splash of hot stock or water so the risotto flows gently rather than sitting in a stiff mound. Rest for 2 minutes, taste for salt, scatter with parsley if using and serve immediately.

Let the rice guide the liquid

Different brands and pan shapes absorb or evaporate different amounts of liquid. The 1.2 litres is a starting quantity, not a target you must force into the pan. Taste a grain near the end and add more hot liquid only while the rice still needs cooking.

Why the mushrooms cook separately

Putting raw mushrooms directly into the rice releases extra water and limits browning. Give them room in the frying pan and avoid stirring constantly. Button or chestnut mushrooms both work; a mixture adds variety without changing the basic method.

Substitutions and serving

Carnaroli rice can replace arborio, with timing adjusted by tasting. Ordinary long-grain rice will not give the same texture. Choose cheese made with vegetarian rennet for a vegetarian meal. A crisp green salad works well alongside the rich rice; serve the risotto as soon as it is ready because it thickens quickly.

Storage and reheating

Refrigerate leftovers promptly in shallow covered containers, within 2 hours or within 1 hour above 32°C/90°F. Keep at 4°C/40°F or colder and use within 3–4 days. Reheat to 74°C/165°F throughout. Add a small splash of water to rice, pasta or stew as needed and stir so it heats evenly.

Allergen notes

Contains milk in butter and cheese. Stock may contain celery or other allergens.

Food-safety reference: USDA safe cooking, cooling and leftover guidance.

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This recipe has not been kitchen-tested by Tasty Food. Cooking times are estimates. The featured image is an AI-generated serving illustration and may differ from your result.