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Mushroom + Pea Risotto with Side Salad

Active Time: 10 minutes
Total Time: 40 minutes
  • Gluten Free
  • Vegetarian
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Why we love it:

COOKING MYTH - Risotto must be constantly stirred and is challenging to make. It’s not true! You can stir just 4 times during the entire process and still have delicious, creamy, satisfying risotto.


  • 8 cups Vegetable Stock - hot
  • 1 teaspoon Extra Virgin Olive Oil (extra virgin)
  • 1 Onion (small), small dice
  • 12 pound Cremini Mushrooms or button mushrooms, thinly sliced or chopped
  • 112 teaspoons Kosher Salt.
  • 2 cups Arborio Rice
  • 12 cup White Wine or ¼ cup cider vinegar
  • 2 Tablespoons Unsalted Butter
  • 112 cups Green Peas (1-2 cups) frozen or fresh
  • 12 cup Parmesan Cheese (grated)
  • 1 Lemon (zest and juice)
  • 4 cups Spring Mix Salad Greens
  • 2 Green Onions (optional)

Cooking Instructions

  • 1. STOCK

    Bring the stock to a boil in a small pot. When it’s boiling, reduce to a very gentle simmer.

  • 2. ONION

    Finely dice the onion to a small dice. Slice mushrooms. The ideal pot is wide with 4” sides with a flat, open bottom. An enameled dutch oven is a great choice, too. Add the olive oil and place over medium heat. Add the onion and mushrooms and sauté for about 8 minutes until the mushrooms have given up some water and are beginning to brown and soften.

  • 3. ADD RICE

    Add the rice and toast, stirring constantly for about 2 minutes. You’ll see the edges of the grains turning translucent around a white center. At that time, add the wine or vinegar and stir while it sizzles and bubbles out.

    Now add half of the stock, bring to a boil with the rice and stir well for about 1 minute. Use a wooden spoon or spatula to swirl the grains of rice together a bit forcefully to cause friction.
    Turn the heat down to medium-low and set a timer for 10 minutes; during this time you don’t have to stir.

  • 4. SALAD

    Meanwhile, wash and dry lettuces. Toss with the dressing or oil/vinegar.


    When the timer is up, add the remaining half of the stock - just about 2 cups. Stir vigorously again for about 1 minute. Cook for 8 minutes, stirring occasionally.
    Return to the pot and add all but ½ cup of the stock (you can turn off the heat under the stock now so it doesn’t evaporate) and the peas. Stir vigorously again for 1 minute. Taste it. You might want ½ teaspoon of salt at this time and if you like black pepper, add some. If the rice tastes tender but with a little hard center, cook for just 1-2 more minutes uncovered. But if it still seems very crunchy, cook for 5 minutes but cover it this time.

  • 6. SEASON

    After this last increment, add the lemon zest and juice into the pot, add the butter (include the porcini butter if you made the first dish this week!), 2/3 of the parmesan cheese. Cover the pot and turn off the heat. Let it sit for 2 minutes.

  • 7. PLATING

    Lift off the lid and stir in the last ½ cup of stock. Ladle into large flat bowls. Slice green onion or herb and use to garnish. Top evenly with the rest of the parmesan. Serve with the side salad.

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    carnaroli rice is a little more obscure actually. Or “Cal rose” which is japanese style short grain white rice. It works, but won’t be quite as creamy.
    I don’t mind a brown mushroom risotto, but if you use white button mushrooms the dish will be whiter, which is nice for presentation PEAS - frozen peas are simple, but fresh english peas can’t be topped if you are willing to shuck them. Substitute small broccoli florets, ½” sections of green bean or asparagus, or omit and have just mushroom risotto
    use a drizzle of olive oil at the end to make it creamy and you can omit the parmesan. If you like the cheesy taste, try a dollop of non-dairy soft cheese, or stir in a Tablespoon of nutritional yeast.
  • STOCK:
    it is ideal to use stock since the dish is so simple - chicken or vegetable - depending on your diet. However, if you don’t have enough and are just a few cups short, you can alter the ratio of stock to water as needed.
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