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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.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
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