Mushroom Pea Risotto

I also made a mushroom pea risotto for Lindsey’s dinner. I have never made that flavor combination but as I was making the mushroom (which I also hadn’t done before) I saw that it needed more color. What better way than with bright spring green peas! We are getting to spring soon… right?!?!?!


A lot of people are intimidated to make risotto. Give it a shot, it isn’t as hard as people say it is, yet it gives off the impression that you are an amazing cook and that you’ve been slaving to make it!

Some risotto-making tips:

1. You don’t need to constantly stir it. This is a misconception. You don’t need to stand over the risotto every second, although it will need more attention than a simple rice.
2. Stirring it often will make it creamier. My risottos are always very creamy, and I only stir them once every couple of minutes, but I give it a good hard stir. You want the grains to hit each other and release that yummy creaminess.
3. Always add a little parmigiano reggiano or similar type of cheese at the end. I am not even a big parm fan, but it adds a lot of flavor and depth to the risotto.
4. Don’t be afraid to experiment! I’ve never made a bad risotto, and I have tried some whacky combos!!!!

This experiment turned out really well! Try it out, you won’t be disappointed!

Mushroom Pea Risotto

1 1/3 cups arborio rice
1/2 chopped white onion
1 tbs butter
1 cup sliced mushrooms of your choice (I used baby bella this time I think?)
1/2 cup frozen peas
chicken broth or veggie broth (about 2-4 cups?), heated
1 cup dry white wine
1 tbs cream
4 tablespoons parmigiano, or to taste
kosher salt + pepper

1. Melt butter on low. Add the chopped onions and cook for 10 minutes on low. Add the mushrooms and cook for 5 minutes. Add the rice and stir so that it is coated in the butter. Add salt and pepper to taste (about 1/2 tbs salt).
2. Slowly add the broth and wine, half a cup at a time. After each addition stir the mixture a bit. As the rice soaks up the liquid add more.
3. Right before the rice is finished cooking (taste it- it should have no crunch, just a faint chewiness), add the cream and peas. Once that is incorporated turn off the heat and stir in the parmigiano. Serve immediately!

This is what it should look like before you add the cream:


And after:



….and please, feel free to ask any questions about risotto-making! I feel like so many people miss out on the deliciousness of risotto because they are afraid of it!


iPod update! Thank you all for your tips! I ran outside again yesterday (don’t act TOO shocked!) and instead of using my cute little holster I tucked it in my chest pocket. And it never stopped working! Yeah!!!!

T-12 hours until my ski pack arrives (I can’t wait to see PB, these last two weeks were toughies)!!! By this time tomorrow we will be ready to hit the slopes!!!!!!!!

Question of the Day: What dish/item are you too scared to try making? If you have overcome your fear and tried to make it, did it come out good?

I am sooo scared to try baking bread! I am a terrible baker as I like to add a little of this and a little of that, so I leave the baking to PB! And, I used to be scared of making risotto, until I helped my mom one Christmas, and now I lovvvveee making it!

P.S. Check out FoodsThatFit’s Blogger Cookbook plans!!!


20 responses to “Mushroom Pea Risotto

  1. Mmm, comforting!!

    That’s the dish I’m intimidated to make, haha πŸ˜€

  2. That looks so good! I’m going to try it next week. I haven’t made risotto before so i hope it turns out ok. I’ll let you know!
    I’m too scared to try and make bread too. That and pie! I think i’m worried the she crust won’t turn out.

  3. that risotto looks amazing! i have only ever tried it once at a restaurant and it was awful but i have heard such good things about it, ill have to try it again soon!

  4. LOVE risotto!

    I was afraid to make bread and tofu and I conquered BOTH this week! Seriously, try ZestyCook’s recipe – it’s SO easy!!

  5. I am afraid of making gluten-free cookies; every attempt has resulted in flat unappealing cookies. Thanks for the risotto tips- I’m going to try it this weekend, but with brown rice. Will change the texture a bit don’t you think ? I’ll have to add more liquid I think.

  6. VisViva- I have never tried to make risotto with brown rice before, so I am not really sure. But I do know that arborio rice behaves VERY differently from plain white rice, in that arborio is much creamier! Good luck, and let me know how it turns out!

  7. (raises hand) Yes I am AM terrified to make risotto lol. But it’s looks delish!!!!

  8. looks like a delicious risotto! If you want I’ll give you my easy vegan wheat bread recipe- it is fail-safe. i don’t bake either but i whip up a batch of this every week for v and I! it is super easy.

    dish I am scared to make : i used to cook meat dishes all the time but now i am scared to try it because i haven’t cooked meat in 2+ years! sometimes I think I Would like to do it for guests so they don’t have to be restricted by our vegetarian diet but i always cop out and feed them vegetables.

  9. steph- yes please!!!!!!! fail-safe sounds fab to me! i’ll make it tonight maybe!

  10. Baking bread has always been scary for me and I still haven’t attempted it!

  11. haha risotto is the dish im scared of making!

    Kelly Turner

  12. I love making risotto!! It takes a while, but its not difficult, and its sooo delicious! I’ve never put peas in it before, but yours looks great!

    I was afraid to cook tofu for a while (after several failures), but i recently did some research on food blogs, found a good method, and I finally cooked edible tofu!!!

  13. I love mushrooms! The risotto does look delicious! I have never made risotto before, but your recipe looks great! Thanks for the shout out!

  14. yeast used to be my beast (lol), but I’ve slowly become more comfortable! it’s one of the cheapest things to try! now i have my eye set on macarons after trying them this summer and falling in love πŸ™‚

  15. Yum risotto is great stuff.

    It took me a really long time to finally make spaghetti, of all things. No idea why. But lasagna and cheesecake are two recipes I’m hesitant to try, they seem so elaborate even though I’ve been told they’re actually quite easy.

  16. You know I am a risotto scaredy cat! I need to just do it I guess.

  17. yum, risotto! thanks for the tips!
    I was afraid of tofu, because I simply didn’t like them, but was willing to give them a try after seeing Gliding Calm’s recipe…and loved them!

  18. holy moly this sounds great!

  19. I’m glad you posted this, because I’ve always been scared to try risotto! Sounds like it’s not the mystery it’s made out to be πŸ™‚

  20. Pingback: BHG Spring Green Risotto «

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