Go Back
Overhead shot of a bowl of mushroom and pea risotto.

Easy mushroom and pea risotto

This recipe for easy mushroom and pea risotto may not be a classic Italian recipe, but what it lacks in technique, it certainly makes up for in flavour. And it's ready in less than half an hour!
Recipe by: Veronica
Main Course, Side Dish
Italian inspired
Calories 619
Prep 10 minutes
Cook 20 minutes
Total Time 30 minutes
Servings: 2 people as a main or 4 people as a side dish
Print Pin Bookmark
5 from 1 vote

(Click the stars to rate this recipe)

Equipment

  • Sharp Knife
  • Chopping Board
  • Saucepan

Ingredients

  • ½ cup (110g) arborio rice
  • 7 ounces (175g) mushrooms (button / chestnut / portobello) chopped to approx 1½ cm pieces
  • 1 large onion chopped into fine dice
  • ½ cup white wine
  • 2 cups chicken or vegetable stock (make with a stock cube if necessary)
  • ¾ cup frozen peas
  • 2 cloves garlic (or use minced garlic from a jar)
  • ½ cup (50g) grated parmesan cheese
  • 50 ml single cream
  • 3 tablespoons olive oil for frying the mushrooms and onions
  • salt and black pepper to taste

Instructions

  • Chop the mushrooms into approximately 1½ cm pieces. Chop the onion into a fine dice.
  • Heat 2 tablespoons olive oil in a saucepan and fry the mushrooms gently until softened. Remove the mushrooms from the pan and set aside.
  • Add the onions and garlic into the same pan and fry over a low heat until the mushrooms are translucent. Do not allow to brown. You may need to add another tablespoon of oil.
  • Add the rice and stir well to ensure all the grains are coated with oil.
  • Add the wine and stir well. Cover with a lid, turn the heat down to low and leave for 2 to 3 minutes until the wine is absorbed.
  • Add the stock ½ cup at a time, stir, cover and leave to absorb. Repeat until the stock has been used up and the rice is soft, but still moist.
  • Stir in the cream and the parmesan cheese and allow the cheese to melt.
  • Add the frozen peas and most of the mushrooms and stir over a low heat until the peas are defrosted and the mushrooms are hot. Reserve some mushrooms for garnish
  • Taste for seasoning and season with salt and freshly ground black pepper to taste.
  • Transfer to a serving dish and garnish with the remaining mushrooms.

Notes

If you don't have white wine you can use all stock.
If you don't have parmesan you can leave it out and stir in a knob of butter instead.
Calories have been calculated on 2 people eating this as a main meal
 

Nutrition

Calories - 619kcal | Carbohydrates - 67.5g | Protein - 19.2g | Fat - 27.6g | Saturated Fat - 6.8g | Cholesterol - 18mg | Sodium - 1056mg | Potassium - 509mg | Fiber - 7.1g | Sugar - 8.9g | Calcium - 284mg | Iron - 5mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

QR Code

Scan this QR code with your mobile phone to view the recipe on the web.

QR Code
Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter