Spring Mushroom & Sweet Pea Risotto
Creamy arborio rice folded with sautéed mushrooms, tender sweet peas, fresh herbs, and bright lemon. This risotto is soft, glossy, and beautifully green — perfect for a refined spring dinner.
Servings 4
Calories 420kcal
Ingredients
- 1 ½ cups arborio rice
- 4 cups warm vegetable broth keep warm on stove
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 10 oz mixed mushrooms cremini, shiitake, oyster, sliced
- 1 small shallot finely diced
- 2 cloves garlic minced
- ½ cup dry white wine optional but recommended
- 1 cup fresh or frozen sweet peas
- ½ cup freshly grated Parmesan
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
- ½ tsp sea salt adjust to taste
- ¼ tsp black pepper
Instructions
- 1️⃣ Sauté Mushrooms
- Heat olive oil in a wide saucepan over medium heat.
- Add mushrooms and cook until golden and moisture evaporates (6–8 minutes).
- Remove and set aside.
- 2️⃣ Build the Base
- In same pan, add butter.
- Sauté shallot 2–3 minutes until soft.
- Add garlic and cook 30 seconds.
- Add arborio rice and stir 1–2 minutes until lightly translucent at edges.
- 3️⃣ Deglaze
- Pour in white wine and stir until absorbed.
- 4️⃣ Add Broth Gradually
- Add warm broth one ladle at a time, stirring frequently.
- Allow liquid to absorb before adding next ladle.
- Continue 18–22 minutes until rice is creamy but slightly al dente.
- 5️⃣ Finish
- Stir in mushrooms, peas, Parmesan, lemon zest, lemon juice, parsley, thyme, salt, and pepper.
- Remove from heat.
- Let rest 2 minutes before serving.
Notes
Approximate Nutrition (Per Serving, 1/4 recipe)
Calories: ~420
Total Fat: 13 g
Saturated Fat: 5 g
Cholesterol: 15 mg
Sodium: 580 mg
Total Carbohydrates: 62 g
Fiber: 4 g
Sugars: 5 g
Protein: 14 g
(Values are estimates and may vary by ingredient brand.)
🌿 Presentation Tips for a Fabulous Finish
• Spoon risotto into shallow white bowls
• Tap bowl gently to spread naturally (no flattening)
• Top with a small mound of sautéed mushrooms in center
• Sprinkle fresh peas and microgreens
• Finish with lemon zest and a few thyme sprigs
• Light drizzle of olive oil just before serving for sheen
• Tap bowl gently to spread naturally (no flattening)
• Top with a small mound of sautéed mushrooms in center
• Sprinkle fresh peas and microgreens
• Finish with lemon zest and a few thyme sprigs
• Light drizzle of olive oil just before serving for sheen
