clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a dark red staub skillet filled with Risotto with Mushrooms and Peas resting on a gauzy fabric topped wooden surface

Risotto with Mushrooms and Peas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free


This Risotto with Mushrooms and Peas balances rich and creamy Arborio rice with a full pound of perfectly browned, umami-rich cremini mushrooms and a verdant bite of sweetness from petit peas. A swirl of cream, a generous measure of parmesan, and rich browned shallots complete this special occasion-worthy dish.



For the mushrooms:

  • 2 tbsp unsalted butter
  • 2 tbsp garlic-infused olive oil (may sub for 2 tbsp olive oil + 2 cloves minced garlic)
  • 1 lb cremini mushrooms, cleaned and sliced evenly thick
  • 1 tsp fresh thyme
  • 1/2 tsp Kosher salt
  • 1/4 tsp cracked black pepper

For the shallots:

  • 3 shallots, peeled and sliced thinly
  • 1 tbsp unsalted butter

For the risotto:

  • 2 tbsp unsalted butter
  • 1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 1 clove minced garlic)
  • 300 g (about 1 1/2 cups) Arborio rice
  • 40 oz (5 cups) chicken broth/stock (may sub for vegetable broth/stock if making vegetarian)
  • 3 oz (about 6 tbsp) dry white wine (may sub for an equal measure of broth/stock)
  • 1 tbsp lemon juice
  • 264 g (about 2 cups) frozen petit peas
  • 4 oz (about 1/2 cup) heavy cream
  • 3 oz (about 1 cup) parmesan cheese, shredded or grated
  • Kosher salt, as desired
  • Optional: freshly chopped chives to finish


For the mushrooms:

  1. Heat butter and oil in a large heavy-bottomed saute pan or dutch oven over medium-high heat until the butter is melted and hot. Add 1/3 - 1/2 of the mushrooms in an even layer. It's essential for even browning that the mushrooms are not crowded, so use your best judgment on batch size based on the size of your pan. Cook undisturbed on one side, about 3-5 minutes until they begin to brown, then sprinkle with a pinch of the thyme and stir. As the mushrooms cook, they will disgorge liquid and begin to look glossy. Cook an additional 3-5 minutes until all liquid has left the pan and they are nice and golden, then add salt and pepper at the end and reserve to the side. Repeat with the remaining mushrooms until all batches are cooked and reserved to the side.

For the shallots:

I always cook these separately and reserve them to the side to serve on top for others as I do not tolerate onions very well myself. If this isn't an issue for you, you can cook them into the risotto directly before adding the Arborio rice to cook.

  1. In a medium skillet, over medium heat melt the butter. Add the shallots and allow to cook, stirring occasionally until browned as desired, then reserve to the side.

For the risotto:

  1. In a medium saucepan, heat the chicken broth/stock over medium-high heat until it begins to simmer, then turn the heat to low to maintain it's warmth.
  2. Continuing with the same pan you cooked the mushrooms in, lower the heat to medium and add the wine and lemon juice to deglaze the pan, scraping up any browned bits that may be lingering from the mushrooms. Allow the liquid to simmer and reduce by half, then add the Arborio rice and stir for 1-2 minutes, or until the rice begins to look translucent.
  3. Add about 8 oz (1 cup) of the hot chicken broth/stock (You can eyeball this with a large ladle). Stir often (but not constantly) until the liquid is mostly absorbed. Repeat ladling 8 oz (1 cup) of hot broth and stirring often until absorbed 2 more times, then add the frozen peas, stirring to combine. Repeat ladling 8 oz (1 cup) of hot broth and stirring often until absorbed a final 2 times. You will have added 8 oz ( 1 cup) of broth a total of 5 times. This step takes about 15-20 minutes but is essential to a superbly textured risotto.
  4. Once the final measure of broth has been mostly absorbed, add the heavy cream and stir to combine until warmed through. Then add the parmesan and stir to combine. Taste for salt and pepper and add as desired. I generally find that my chicken broth/stock and the combined parmesan have added the right amount of salt to the dish, but you may wish to finish with a measure of Kosher salt if your broth is on the less salty side.
  5. I prefer to stir in half of the mushrooms and reserve the other half for topping the risotto once it has been dished into bowls. Finish each bowl with an optional measure of fresh chopped chives and the reserved shallots.


Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


  • Serving Size: 1 portion
  • Calories: 526
  • Sugar: 10 g
  • Sodium: 356 mg
  • Fat: 28 g
  • Saturated Fat: 14 g
  • Carbohydrates: 53 g
  • Fiber: 4 g
  • Protein: 17 g
  • Cholesterol: 62 mg