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Risotto is a quintessential Italian dish renowned for its creamy texture and rich flavors, making it a comforting favorite around the world. This versatile dish can be adapted to suit various tastes and dietary preferences, making it an ideal choice for family dinners, special occasions, or a cozy night in. Among the myriad of risotto variations, Creamy Mushroom & Pea Risotto stands out as a delectable combination of earthy mushrooms and sweet green peas, enveloped in a luscious, creamy base that is simply irresistible.

Mouthwatering Mushroom and Pea Risotto

Indulge in the comforting delight of Creamy Mushroom & Pea Risotto, an Italian classic that’s perfect for any occasion. Discover the secrets to achieving its signature creamy texture with Arborio rice, complemented by earthy mushrooms and sweet peas. This versatile dish can easily be tailored for vegetarian and vegan diets alike. With simple ingredients and an easy step-by-step cooking process, you’ll create a nourishing meal that warms the heart and pleases the palate. Enjoy every bite!
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (low sodium for better control over saltiness)

1 cup fresh peas (or frozen, thawed)

200g (about 7 oz) mushrooms, sliced (button or cremini work well)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup dry white wine (optional, you can substitute with more broth)

1/2 cup grated Parmesan cheese (or a vegan alternative)

3 tablespoons olive oil

2 tablespoons unsalted butter (or vegan option)

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Zest of 1 lemon (optional, for brightness)

Instructions
 

Prepare the Broth: In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

    Sauté the Aromatics: In a large skillet or saucepan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Mushrooms: Add the sliced mushrooms to the pan and sauté for about 5-7 minutes, until they are browned and tender. If the pan gets too dry, add a splash of broth to help them cook without burning.

        Toast the Rice: Add the Arborio rice to the mushroom mixture, stirring well to coat each grain with oil and toasting it for about 2-3 minutes. This helps the rice release its starches later.

          Deglaze with Wine: Pour in the white wine and stir continuously until it has mostly evaporated. If you prefer not to use wine, skip this step and add a bit more broth when it’s time to add liquid.

            Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid has been almost completely absorbed before adding the next ladle. This process should take about 18-20 minutes until the rice is al dente and creamy.

              Incorporate Peas: When the rice is almost done, mix in the fresh peas and stir for another 2-3 minutes, allowing them to warm up without losing their bright green color.

                Finish the Risotto: Once the rice reaches your desired creaminess, remove the pan from heat. Stir in the remaining butter, Parmesan cheese, salt, pepper, and lemon zest (if using), adjusting seasoning to taste.

                  Serve: Ladle the risotto into bowls and garnish with chopped parsley. You can also add an extra sprinkle of Parmesan on top if desired.

                    Enjoy: Serve immediately while still warm, and savor the comforting creaminess of your delicious mushroom and pea risotto!

                      Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings