This Mushroom and Pea Risotto recipe is flavorful, comforting, and absolutely delicious. It features tender sautéed mushrooms and bright peas studded throughout this creamy, dreamy risotto.

Cooked mushroom and pea risotto in a white pot with a wooden spoon and fresh thyme.

This Mushroom and Pea Risotto is a delicious veggie-loaded side. Creamy, cheesy and perfectly flavored with umami sautéed mushrooms and springtime peas, this risotto will feel like something out of a fancy restaurant but is truly simple enough to make at home. Low and slow is the magic behind making creamy homemade risotto and is so much easier than people often realize (I will walk you through it!). The addition of chicken or vegetable broth brings added flavor to this lovely rice dish. Be sure to also check out my Asparagus and Pea Risotto or my Instant Pot Butternut Squash Risotto for a quick and easy version of this classic dish.

Ingredients for mushroom and pea risotto on a table in bowls.
Ingredients: onions, mushrooms, thyme, butter, salt, parmesan cheese, white wine vinegar, olive oil, pepper, peas, Arborio rice, garlic, broth, and water.

Can I use a different rice in this risotto?

Arborio rice is the traditional rice used when making risotto and is truly the best type of rice for this dish. The starches in Arborio work with the broth and parmesan cheese to create the creamy texture so many of us love about risotto. You can use another type of short grain rice for this risotto, but the texture will vary.  

What type of mushrooms should I use for this risotto?

Baby Bellas provide the best flavor and texture, in my opinion. But you can use pretty much any mushroom you have or prefer in this risotto.

Can this be made ahead of time?

While risotto is best freshly made, it does make for some delicious leftovers! It can be made up to 3 days beforehand when stored in an air-tight container in the fridge. FYI: as the rice sits, it will continue to absorb liquid and will be thicker. Add a splash of additional broth when reheating.

Sautéed mushrooms in large white pot.
Heat oil and butter in a Dutch oven or heavy bottomed saucepan over medium heat. Once hot, add mushrooms and sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until mushrooms start to brown, about 7 minutes.
Sautéed mushrooms and onions in large white pot.
Stir in shallots/onions and garlic and cook for 1 minute or until aromatic.
Sautéed mushrooms and onions with rice in large white pot.
Add rice and stir for 1 minute to gently toast.
Sautéed mushroom, rice and onions in large white pot with broth. There is thyme floating on top.
Add vinegar and a splash of broth then scrape up any browned bits stuck to the bottom of the pot. Stir in 2 cups of vegetable broth, thyme, and about 1 teaspoon of salt.
Cooked mushroom risotto in a large white pot with thyme sprinkled on top.
Bring pot up to a simmer. Stir every few minutes until most of the broth has been absorbed.
Cooked mushroom risotto in a large white pot with grated parmesan cheese and peas on top.
Remove the pan from the heat. Stir in the peas and Parmesan, letting the peas cook in the hot risotto and the cheese melt into the rice + veggies. Season with additional salt and pepper, to taste.
A wooden spoon scooping up a serving of mushroom and pea risotto. The rest of the risotto is in a large pot blurred in the backround.

Suggested Adaptations

  • Make it dairy-free. You can leave out the cheese to make this Mushroom and Pea Risotto dish completely dairy-free. It will be less creamy and be sure to taste the rice at the end of cooking to add enough salt.
  • Make it vegan by subbing the butter with vegan butter and the cheese with 2 tablespoons of nutritional yeast.
  • Up the veggies in this risotto recipe. Sautéed leeks and/or spinach would also be a lovely addition! Also, add more peas or mushrooms than what the recipe calls for to make this extra veggie-loaded.
  • Leave out the peas or mushrooms to fit your personal taste preference.
  • Use white wine instead of vinegar. Traditionally risotto is made with white wine, but I never have white wine on hand and I know some people prefer to not cook with alcohol. So, while I use vinegar in this recipe, you can absolutely use white wine in its place if you prefer. If you prefer to use wine, add a ¼ cup of dry white wine to deglaze the pan instead of the vinegar and continue with the recipe as written.

Other veggie-loaded sides to keep dinner interesting

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A white bowl with a serving of mushroom and pea risotto. The serving is topped with sautéed mushrooms and a fork. There are more mushrooms and fresh thyme next to the bowl.
5 from 3 votes

Mushroom and Pea Risotto (without wine)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Cuisine: American, Italian
Course: Side Dish
Author: Taesha Butler
This Mushroom and Pea Risotto recipe is flavorful, comforting, and absolutely delicious. It features tender sautéed mushrooms and bright peas studded throughout this creamy, dreamy risotto.
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Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter , or additional oil
  • 8 ounces baby bella mushrooms, sliced
  • 1¼ teaspoons salt, divided
  • 1 cup finely chopped shallot , or onion
  • 3 cloves garlic , minced
  • 1 ½ cups Arborio rice , or other short grain white rice
  • ½ teaspoon dried thyme, or ½ Tablespoon fresh
  • 1 tablespoon white wine vinegar, or apple cider vinegar
  • 4 cups low sodium chicken broth or vegetable broth
  • 1-2 cups water
  • 1 cup frozen peas
  • ½ cup grated Parmesan cheese
  • pepper, to taste

Instructions
 

  • Heat oil and butter in a Dutch oven or heavy bottomed saucepan over medium heat. Once hot, add mushrooms and sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until mushrooms start to brown, about 7 minutes.
    Sautéed mushrooms in a large pot.
  • Stir in shallots/onions and garlic and cook for 1 minute or until aromatic.
  • Add rice and stir for 1 minute to gently toast.
  • Add vinegar and a splash of broth then scrape up any browned bits stuck to the bottom of the pot. Stir in 2 cups of vegetable broth, thyme, and about 1 teaspoon of salt. Bring pot up to a simmer. Stir every few minutes until most of the broth has been absorbed. Adjust heat if needed to maintain a simmer, just be careful to stir often so the risotto doesn't burn.
    Repeat this process with the remaining 2 cups of broth. This will take about 20-25 minutes.
    Mushroom risotto in a white pot before being cooked.
  • Stir in 1 cup of water and cook until more of the liquid has been absorbed, about 5 minutes. Taste a few grains of rice. If rice is still very hard in the center (it’s ok if the rice isn’t completely cooked since it will continue to cook for a few more minutes), stir in the additional cup of water and cook for about 5 more minutes.
  • Remove the pan from the heat. Stir in the peas and Parmesan, letting the peas cook in the hot risotto and the cheese melt into the rice + veggies. Season with additional salt and pepper, to taste.
    Mushroom risotto in a white pot with peas and grated parmesan cheese on top.
  • Serve with extra Parmesan to sprinkle on top, if desired.
Calories: 325kcal, Carbohydrates: 50g, Protein: 8g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 555mg, Potassium: 247mg, Fiber: 5g, Sugar: 4g, Vitamin A: 696IU, Vitamin C: 16mg, Calcium: 77mg, Iron: 4mg