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Mushroom + Pea Risotto

Active Time: 10 minutes
Total Time: 40 minutes
  • 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. Using frozen peas is a simple pop of green but almost any green is nice here - see substitution list for ideas!
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Ingredients

  • 8 cups Vegetable Stock (divided)
  • 1 Onion
  • 1⁄2 pound Cremini Mushrooms (or button mushrooms, thinly sliced or chopped)
  • 2 cups Arborio Rice
  • 1 teaspoon Extra Virgin Olive Oil
  • 1⁄2 cup White Wine (or ¼ cup cider vinegar)
  • 4 cups Spring Mix Salad Greens
  • 3 Tablespoons Salad Dressing (vinaigrette, to taste)
  • 11⁄2 cups Frozen Peas
  • 1⁄2 teaspoon Kosher Salt
  • 1 Lemon (zest and juice)
  • 2 Tablespoons Unsalted Butter
  • 1⁄2 cup Parmesan Cheese (grated)
  • 2 Green Onions (or other herb)

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.

  • 5. BACK TO RICE

    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 peas, the zest and juice of the lemon, the butter, 2/3 of the parmesan cheese to the risotto; stir to combine. Cover the pot and turn off the heat. Let it sit for 2 minutes.

  • 7. SERVING

    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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Substitutions

  • DAIRY FREE:
    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
  • ARBORIO RICE:
    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
  • LONG GRAIN RICE:
    Only have jasmine or basmati? White or brown? You can follow this method and will definitely end up with a delicious meal but the creaminess of real risotto comes from the rice. If using a different rice, try adding cream at the end to mimic the texture!
  • MUSHROOMS:
    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
  • 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
  • GREEN VEG:
    if not green peas, try sliced asparagus, handful chopped fresh greens like chard/kale/spinach. A handful of arugula would work too. Green beans, snap peas, broccoli florets. Or try a combination for a "primavera style" rice meal
  • MUST HAVE MEAT:
    add shredded chicken, sautéed sausage, sliced steak, ground chicken/beef/lamb/turkey with the onions

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • If peas and mushrooms are not going to happen, follow this method with asparagus, cauliflower, frozen cubes of butternut squash, diced tomatoes, broccoli, etc. It’s very adaptable
  • Serve with fruit and or bread as well

For Toddlers

  • Before stirring in peas, serve the kids, then stir in the peas. Sauté peas on the side and serve them separately
  • Serve with a banana or fruit
  • Offer some mushrooms on the side if you’ve separated them out

For Choosy Eaters

  • While cooking, omit the mushrooms from the pan with the onions; continue risotto without mushrooms. Sauté them separately until golden brown (cook the peas with the mushrooms in this pan too) and stir them into the final dish after serving the choosy eater plain risotto the stock - just about 2 cups. Stir vigorously again for about 1 minute. Cook for 8 minutes, stirring occasionally.

Prep Ahead & Use It Up

  1. You can sauté the mushroom and onion ahead of time
  2. Make stock – great use for homemade stock!
Rate this recipe:
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