Spring risotto with earthy mushrooms and sweet peas
Mushroom and Pea Risotto
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Mushroom and Pea Risotto
Spring risotto with earthy mushrooms and sweet peas
★4.5(17)
A lighter risotto combining earthy sauteed mushrooms with sweet spring peas, finished with Parmesan and a touch of lemon for brightness.
10m
Prep Time
35m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This risotto captures the transition from winter to spring on a single plate. Earthy, deeply sauteed mushrooms bring the depth and warmth of cooler months, while sweet green peas burst with the fresh, bright flavor of spring. Together, they create a risotto that is both comforting and uplifting.
The technique is classic Italian — slow-stirring, gradual broth addition, and a generous finish of Parmesan and butter — but the combination of ingredients makes it feel modern and seasonal. A squeeze of lemon at the end lifts all the flavors and keeps the dish from feeling heavy.
Ingredients
- 1.5 cups Arborio rice
- 8 oz mixed mushrooms, sliced
- 1 cup frozen peas
- 5 cups warm vegetable broth
- 1/2 cup dry white wine
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 3/4 cup grated Parmesan
- Juice of 1/2 lemon
- 1 tbsp fresh thyme leaves
- Kosher salt and black pepper
Instructions
- 1
Keep broth warm in a saucepan over low heat.
- 2
Heat olive oil and 1 tablespoon butter in a heavy saucepan over medium-high heat. Add mushrooms and cook without stirring for 3 minutes, then stir and cook 3 more minutes until golden. Season with salt. Remove half for garnish.
- 3
Reduce heat to medium. Add shallot to remaining mushrooms and cook 2 minutes. Add garlic and cook 30 seconds.
- 4
Add rice and toast 2 minutes. Pour in wine and stir until absorbed.
- 5
Add warm broth one ladle at a time, stirring frequently, waiting until each addition is mostly absorbed. Continue for 18-20 minutes until the rice is creamy and al dente.
- 6
During the last 2 minutes, stir in the frozen peas.
- 7
Remove from heat. Stir in remaining butter, Parmesan, lemon juice, and thyme. Season with salt and pepper. Serve topped with reserved mushrooms.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
PeasAsparagus tips
Another classic spring vegetable that pairs well with mushrooms.
White wineDry vermouth or extra broth
Vermouth is a bar-cart shortcut that many chefs prefer.
Arborio riceCarnaroli rice
More forgiving and produces a creamier result.
Tips & Storage
Pro Tips
Use a mix of cremini and shiitake mushrooms for the best depth of flavor.
The risotto should be loose enough to slowly spread on the plate — add extra broth if needed.
Fresh peas are even better than frozen when they are in season.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat on the stovetop with extra broth, stirring until loosened.
Nutrition Facts
Per serving (1 shallow bowl) · 4 servings
Calories400
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein12g
Carbohydrates52g
Fat16g
Fiber3g
Sugar4g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different mushroom?
- Any combination works. Porcini, oyster, or even button mushrooms are fine.
- When are fresh peas in season?
- Spring, typically April through June. Frozen peas are an excellent year-round substitute.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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