Sweet Pea & Mushroom Risotto is a surprisingly easy recipe that is ready in 30 minutes or less. Delicious as a vegetarian main dish or as a side dish along side of your favorite protein. Learn just how simple and yummy risotto is and win over your family or friends with this impressive dish!
Everytime that I say to someone, “I am going to make a risotto tonight,” I get “WOW! What’s the special occasion? Isn’t risotto soooo hard and time consuming!?” This always blows me away because risotto is NOT difficult or time consuming! Yes, there are a few steps and yes, there is a lot of stirring…but it is sooo worth it!! Creamy, belly-filling and comfort in a bowl of yummy Sweet Pea & Mushroom Risotto = HEAVEN 😋
Don’t you want to grab that fork and scoop up a big bite of that Sweet Pea & Mushroom Risotto?? I made it over the weekend as a yummy side to go along side of some sautéd chicken for our dinner one night. However, Baby Girl & I could totally just eat this on its own for a vegetarian meal, which we have done for a few lunches with the leftovers 😊
Here is your recipe for Sweet Pea & Mushroom Risotto:
- 1 tbsp. extra virgin olive oil
- 1 medium yellow onion, chopped
- 3-4 cloves garlic; minced, pressed or grated
- 8 oz. baby bella or crimini mushrooms, sliced
- 1 cup aribo rice
- ⅓ cup dry white wine
- 4 cups (1 box) reduced sodium chicken stock
- 1 bag (10 oz.) frozen sweet peas
- 2 tbsp. butter
- ⅓ cup grated parmesan cheese (plus more for serving)
- 1 tbsp. fresh thyme (or 1 tsp. dried)
- sea salt and fresh ground pepper, to taste.
- Heat olive oil in a large saucepan over medium heat.
- Once hot, add onion, garlic and mushrooms to the pan.
- Sauté for about 5 minutes or until the onions have softened and turned translucent and the mushrooms have browned and given off their juices.
- Add rice, stir and sauté for 1-2 minutes or until it is light golden brown
- Add wine, stir frequently as the wine is reducing down until it is almost completely absorbed.
- Begin adding the stock by adding about ¾ cup at a time.
- With each portion, stir frequently until absorbed before adding another.
- Continue until all the stock is absorbed and the rice is al denté.
- Stir in the peas and warm through.
- Add butter, parmesan cheese, thyme, salt and pepper and stir until the butter is melted.
- Serve warm with additional parmesan cheese, if desired.
If you liked this Sweet Pea & Mushroom Risotto, you might also like my other risotto recipes:
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Spring Quinoa Risotto and Seared Ahi Tuna Bowls
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Creamy Kale Risotto with Parmesan
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Spicy Shrimp Scampi Risotto with Garden Fresh Peas
-
Rosemary Risotto with Mushrooms and Fresh Veggies
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Spring Risotto with Fresh Asparagus and Edamame
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Pesto Baked Chicken & Green Bean Risotto
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Quik’N’Easy Chicken Risotto