Mushroom Risotto with Sweet Peas
This risotto recipe features baby bella mushrooms and crunchy sweet peas for texture, dry white wine, and Kettle and Fire Mushroom Chicken Bone Broth for extra umami flavor. Topped with nutty parmesan cheese and parsley, suffice it to say this mushroom risotto with peas recipe is love at first taste.
How to Make Mushroom Risotto with Peas (the Easy Way)
Risotto and easy: there are two words you don’t often hear in the same sentence. It’s not that risotto is a super complicated dish to make—it just needs time, love, and attention.
To achieve the heavenly, velvety texture that makes risotto risotto, you need to be constantly stirring it on the stovetop. But there are two different ways you can go about making this risotto, and one recipe omits the stirring and takes a shortcut: the slow cooker.
If you make risotto in the slow cooker, you’ll be cutting corners by omitting the sixth step done on the stovetop, which is the constant stirring. Although the slow cooker method is more hands-off than the stovetop, the end result is still fluffy, velvety, and simply delicious. If making risotto has felt intimidating to you, the slow cooker method is a great place to start (maybe just don’t tell anyone’s nonna). You can find the instructions in the recipe notes below.
If you are a fan of seafood, check out this Creamy Seafood Risotto with lobster tails, mussels, and scallops.
1. Can You Make Risotto without Wine?
Every traditional risotto recipe calls for white wine, which you’d assume is a non-negotiable ingredient. However, the white wine’s purpose is to add acidity and flavor. We haven’t personally tried it, but a few suggested substitutes online are white grape juice or chicken broth with a few drops of lime juice. Just be sure not to use vinegar, as it will completely alter and ruin the flavor.
2. Can You Make Risotto Vegan?
You can make risotto vegan if you have access to vegan parmesan cheese. You would also need to replace the bone broth with a vegetable broth or stock.
Mushroom Risotto with Sweet Peas
This mushroom risotto with peas is simple, easy, and flavorful. With two different methods to achieve a creamy, velvety texture, you won’t be able to mess it up.
- 3 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 1 small onion diced
- Salt to taste
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 pound baby bella mushrooms sliced
- 3 cups Kettle & Fire Mushroom Chicken Bone Broth
- 1 cup frozen sweet peas
- 1/4 cup freshly grated parmesan cheese
- Freshly cracked black pepper
- Chopped parsley leaves for garnishing
Heat olive oil over medium-high heat in a large saucepan.
Once the oil is hot, around 2 minutes, place garlic and onion in the pot. Add a pinch of salt. Use a wooden or silicone spatula, sauté, and let the onion sweat for about 1-2 minutes.
Add Arborio rice. Toast the rice in the pot for 1 or 2 minutes, stirring constantly, until lightly brown.
Stir in wine. Cook until the alcohol evaporates, stir often.
Add mushrooms into the pot, stir and cook for another 1-2 minutes.
Add 1 cup chicken bone broth to the pan and bring to a boil, stir constantly. Add 1 cup broth at a time; simmer until all broth is absorbed.
Turn off the heat, stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper, and garnish with parsley leaves.
Slow cooker method: Heat olive oil over medium-high heat in a large saucepan. Follow the instructions from step 2 to 5. Transfer to a slow cooker. Add 2 cups broth in the slow cooker. Cover and cook on high for 1 1/2 hours. Turn off the cooker. Stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper, and garnish with parsley leaves.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook