This mushroom and pea risotto makes the most of fresh spring produce. A gorgeous, light meat-free risotto made with dry white wine, fresh mushroom, spring peas, tied together with some zesty lemon juice. This dish is perfect for date night, weekend entertaining or as an easy weeknight meal.
I feel like this is possibly my last spring recipe for the year. While I’m a little sad (because hello fresh spring produce), I am more excited by the fact that summer is upon us, and that I will no longer be freezing to death every damn day.
In celebration of the last few weeks of spring, I’m bringing you this absolutely gorgeous spring, mushroom and pea risotto to THCK as the last spring hurrah!
This risotto is legit, amazing! It’s everything you look for in a main dish. It’s light, it’s so fresh, it’s really easy to make and requires a few simple ingredients.
For my fellow carb monsters out there, you’re going to lose your shizz over this recipe today!
I so wish there was a thing where I could make the recipe and transport it over to you, OR at least have like a smell cam, because the aroma that wafts through your house while making this, will seriously put on of those big ol’ goofy food grins on your face! You know what I’m talking about right? When you eat something so good, you can’t help but smile!
The mushroom and peas provide a lovely lightness to the dish, which is then tied together with the zesty lemon flavour. This dish is meat-free (I would say vegetarian but it uses chicken stock) and would be ideal for lazy weekend entertaining (paired with a glass of crisp chardonnay or sauvignon blanc) with friends or family. We also love making this for date night too!
By following a few simple tips and tricks, this risotto comes together easily to ensure perfect risotto every time!
Tips for making the perfect Mushroom and Pea Risotto
Adam is the risotto master in our household. He has worked in restaurants before and learnt how to master the risotto making techniques! I asked him to give you guys his top tips to make the best risotto ever!
And here they are (straight from the horse’s mouth!):
- When it comes to adding the rice, make sure each grain is covered in the butter/oil mixture and is evenly coated.
- Heat the stock beforehand so it’s just at boiling point, but not actually boiling, and add little bits at a time – it’s not a race, this is a slow style dinner.
- Contrary to popular belief, DO NOT STIR YOUR RISOTTO. It’s extremely tempting, but Adam’s number one rule (that he learnt from a chef), was to avoid stirring. You can usually gauge if it’s sticking. If the liquid is evaporating quickly, just keep adding little bits of stock.
- Continue to taste the rice to see what stage of readiness it is at. The arborio rice should be al dente – not mushy, but not raw either.
- Add the seasoning at the end. You’ll get a saltiness from the stock, however, you may need to balance out the sourness of the lemon. The wine, peas and mushrooms will provide a slight sweetness to the recipe to counterbalance the lemon.
This mushroom and pea risotto is the lightest and freshest main dish I think I’ve ever made (that’s not a salad). If you’re looking to treat yourself a little, then this recipe is for you!
Happy Risotto Making!
Mushroom and Pea Risotto
- 4 tbsp salted butter
- 1 tbsp olive oil
- 2 yellow/brown onions very finely diced
- 1 cup arborio rice
- 1 cup white wine
- 4 cups chicken stock
- 1/3 cup frozen peas
- 8 cremini mushrooms
- 1 tsp lemon zest
- 1 tsp lemon juice
- 3 tbsp parmesan cheese finely grated
- 1 tsp thyme finely diced
- 1 tsp parsley finely diced
- 1 tsp oregano finely diced
- Heat chicken stock over medium heat until hot, not boiling.
- Heat butter and olive oil in a dutch oven or large fry pan over medium to high heat until butter is melted.
- Add onion, and fry off stirring occasionally until translucent - about 5 minutes.
- Add rice, and stir coating every single grain of rice in the butter and oil - about 5 minutes.
- Add white wine, and stir the bottom of the pan to release juices.
- Reduce heat to low - medium, and add chicken stock, a 1/4 of a cup at a time. Do not stir the risotto. In between each addition of stock, simmer risotto without letting it stick to the pan. Risotto should be simmering gently, but not absorb all the stock. Keep adding stock, bit by bit until rice starts to become tender and the stock is all used up.
- Add mushrooms, peas, lemon zest and juice. Stir to combine. Let simmer for an additional 5 minutes, then add parmesan cheese and stir.
- Serve with fresh herbs and extra parmesan cheese.
If you loved this recipe, I’d love for you to leave a comment and review! Also, don’t forget to snap a pic of your finished recipe and share it on our on our Instagram account using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I’d love to see your creations!
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