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Get the Recipe Creamy Baby Bella Mushroom Pea Risotto

Indulge in the ultimate comfort food with this Baby Bella Mushroom Pea Risotto recipe. This perfectly creamy, rich parmesan risotto is combined with earthy mushrooms and bright peas (frozen for ease). A versatile vegetarian main or elegant side dish for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 858 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 4-6 4-6 cups vegetable broth
  • 3 3 Tablespoon olive oil
  • 1 1 cup yellow onion finely diced
  • 5 5 cloves garlic minced
  • 2 2 teaspoons Italian seasoning
  • Dash red pepper flakes
  • salt and pepper to taste
  • 12-14 12-14 oz. baby bella mushrooms or mushrooms of choice
  • 2 2 cups arborio rice
  • ½ ½ cup white wine
  • 1 1 cup frozen peas
  • 1 1 cup Parmesan cheese* freshly shredded, more for garnish
  • ½ ½ cup unsalted butter
  • fresh parsley chopped, for garnish

Instructions

    Cup of Yum
  1. To clean mushrooms: wet half of a towel (that you don't mind getting dirty) and ring it out so it's just damp. You can also use a paper towel. Place the mushrooms on the towel and rub to remove the dirt. You do not want to rinse the mushrooms, they will absorb all the water and therefore won't absorb all of the yummy flavors you'll be cooking them in!
  2. Add the vegetable broth to a medium saucepan and heat over medium-low to warm. You'll add the warmed broth to the risotto later on.
  3. Heat a large stockpot or dutch oven over medium heat and add the olive oil. Once the oil is hot, add onions and sauté for approximately 2 minutes. Add minced garlic and sauté for another minute. Add in a dash of red pepper flakes (as desired) and season with salt and pepper to begin layering in the flavor. You will want to check the salt level throughout the cooking process (and remember that the parmesan will add more salt at the end, too).
  4. Add the mushrooms to the stockpot and sauté for 4-6 minutes until browned and tender. Then, add the arborio rice to the stockpot and stir until coated with mushroom and onion mixture. Toast for 1 minute. Deglaze the pan with white wine and continue stirring until it is mostly absorbed; about 1-2 minutes.
  5. Add vegetable broth in ½ to 1 cup intervals, stirring between each addition, until the liquid is absorbed. This will take around 20-25 minutes. Taste test at this point - the rice should be al dente, like pasta, but not crunchy. Add additional broth as needed until absorbed and no longer crunchy.
  6. Once the rice is ready, stir in the peas for a minute to thaw, then remove from heat and stir in the parmesan and butter until melted and incorporated. Serve risotto and garnish with parsley and additional parmesan as desired.

Notes

  • *Look for cheese specifically labeled vegetarian, if needed. BelGioioso and Whole Foods 365 are two brands that both make vegetarian parmesan cheese.

Nutrition Information

Calories 858kcal (43%) Carbohydrates 97g (32%) Protein 21g (42%) Fat 41g (63%) Saturated Fat 20g (100%) Trans Fat 1g Cholesterol 78mg (26%) Sodium 1355mg (56%) Potassium 560mg (16%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 1683IU (34%) Vitamin C 20mg (22%) Calcium 336mg (34%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 858

% Daily Value*

Calories 858kcal 43%
Carbohydrates 97g 32%
Protein 21g 42%
Fat 41g 63%
Saturated Fat 20g 100%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 1355mg 56%
Potassium 560mg 12%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 1683IU 34%
Vitamin C 20mg 22%
Calcium 336mg 34%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.