Description
A creamy and comforting Mushroom and Pea Risotto, featuring sautéed mushrooms, tender leeks, and sweet green peas cooked in arborio rice with white wine and vegetable stock, finished with Parmesan cheese for a rich, flavorful Italian-inspired dish perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 11 oz / 400g mushrooms (such as brown mushrooms), sliced
- 1 medium leek, sliced
- 2-3 garlic cloves, diced
- 1 cup frozen green peas
Other Ingredients
- 2-3 tablespoons olive oil
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 6.5 cups heated vegetable stock
- 2 oz / 50g parmesan cheese, grated
- Salt and cracked black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Sauté mushrooms: Heat olive oil in a large pan over high heat and add the sliced mushrooms. Cook until browned, seasoning with salt and pepper. Once cooked, remove mushrooms from the pan and set aside.
- Sauté leek and garlic: In the same pan, add a tablespoon of olive oil. Add sliced leek and sauté for a few minutes until softened. Then add diced garlic and sauté together until fragrant.
- Toast rice: Add the arborio rice to the pan with the leek and garlic, stirring continuously to toast the rice for a few minutes. Pour in the white wine and cook until it almost completely evaporates.
- Add stock gradually: Start adding the heated vegetable stock one ladle at a time, stirring slowly and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 15 minutes until the rice is nearly cooked. Season with salt and pepper to taste throughout.
- Stir in cheese: Grate in the Parmesan cheese and stir it through the risotto along with a ladle of stock to create a creamy texture.
- Add peas and mushrooms: Add the frozen green peas and the sautéed mushrooms back into the pan. Cook for an additional minute until everything is heated through evenly.
- Serve: Serve the risotto immediately, topped with extra grated Parmesan, freshly cracked black pepper, and a sprinkle of red pepper flakes if desired.
Notes
- Use good quality arborio rice for the best creamy texture.
- Keep the vegetable stock warm to ensure even cooking and prevent temperature drops during the gradual addition.
- Add the stock slowly and stir constantly to release the rice’s starches for a luxurious creaminess.
- You can substitute frozen peas with fresh peas when in season for a sweeter taste.
- Adjust the seasoning towards the end for a balanced flavor.
- For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
