Mushroom Pea Lemon Risotto
Creamy lemony risotto with sautéed mushrooms and peas, done the weeknight way with steady stirring and a big spoonful of Parmesan.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (168 reviews)
INSPIRED BY
I wanted a risotto that feels special but still fits a regular night at home, so I leaned on mushrooms, frozen peas, and bright lemon.
Story
Risotto used to intimidate me because I thought it required chef-level timing and a spotless kitchen. Then I tried it on a weeknight and realized it is mostly about staying nearby and stirring while the rest of dinner comes together. The mushrooms bring that savory comfort-food feeling, and the lemon keeps every bite awake. If you can warm broth and keep a spoon moving, you can absolutely make this.
By Casey
Ingredients
- 4 cups low-sodium vegetable broth (or chicken broth), kept warm
- 2 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/4 cups Arborio rice
- 1/2 cup dry white wine (optional, or use extra broth)
- 1 cup frozen peas
- 1 lemon, zested and juiced
- 1/2 cup grated Parmesan
- 2 tbsp butter
- Salt and black pepper
- Chopped parsley, for serving
Instructions
- Warm the broth in a small pot over low heat so it is ready to ladle in.
- In a wide skillet or Dutch oven over medium heat, heat olive oil. Add mushrooms and a pinch of salt, cook until browned and their liquid evaporates, 6 to 8 minutes. Stir in onion and cook until softened, 3 minutes, then add garlic for 30 seconds.
- Add the rice and stir for 1 minute to toast the grains. Pour in wine (if using) and stir until mostly absorbed.
- Add warm broth 1/2 cup at a time, stirring often. Let each addition absorb before adding the next. Keep a gentle simmer.
- When the rice is almost tender (about 18 minutes of broth additions), stir in peas, lemon zest, and lemon juice. Continue adding broth and stirring until creamy and the rice is tender with a slight bite, 4 to 6 minutes more.
- Turn off the heat. Stir in Parmesan and butter until glossy. Taste and season with salt and pepper, then serve with parsley.
Chef Tips
- Keep the broth warm, cold broth slows the cooking and makes the texture less creamy.
- Stir frequently but not frantically, steady stirring helps release starch.
- For extra depth, swap half the mushrooms for shiitakes.
- Leftovers thicken, loosen with a splash of broth when reheating.
Cook's Notes
- **Broth choice:** Vegetable broth keeps it light, chicken broth makes it extra cozy.
- **Wine optional:** Skip it if you do not keep wine around, just start with broth.
- **Texture target:** Stop when it is creamy and spoonable, not dry like pilaf.