Mushroom Risotto With Peas Recipe (2024)

it was a revelation to separate the two parts of the recipe - making the risotto with the sautéed minced shallots and stock, but sauteeing the mushrooms and additional sliced shallots separately, stirring them in at the end with the peas. Much more savory and the mushrooms retain their lovely sautéed texture. The quality of the stock is crucial. A delicious vegetarian wild mushroom stock is in the classic, The Greens Cook Book.

Woudl recommmned the addition of lemon juice at the end when you add the parmesan and black pepper. Adds much needed acid to the dish!! Would highly recommend the addition!

If you found this bland, its most likely because the stock you are using is lacking richness and/or salt. In my opinion, risotto needs a pat of finishing butter. When the rice is al dente, pull from heat and stir in 1-2 tbsp of cold butter to stop the cooking and amp up the creamy richness, then stir in the Parmesan cheese and parsley. Taste and adjust for salt.

I agree that mushroom stock is perfect in this risotto. The recipe in The Greens Cookbook is very good, but you can also make a very quick stock of just mushrooms: some dried, plus the stems and maybe a cap or two of the mushrooms you're using for the recipe. Simmer for a few minutes, steep for 30 to 60, strain carefully. Mushroom tea, more or less, which adds flavor of its own and enhances others flavors.

Don’t add salt until the final minutes. Salt at the outset keeps the starch in the rice firm.

One of the best risotto combinations. My variation is to add a small amount of dried mushrooms (porcini or a mix) soaked in a cup or drinking glass of warm water. The soaked mushrooms don't add much, but the mushroom-infused water added to the stock seriously enhances the overall mushroom flavor.

Perfect, extremely flavorful. Made with crimini and sh*take. I tasted it earlier than suggested and it was perfectly al dente so wound up cooking five minutes less than recipe suggested. We ate two portions each...with a crisp white. (And slept very soundly that night)

In my opinion the rice should be toasted in oil before adding mushrooms and their liquid - so I sauteed mushrooms first on their own & set aside. Then in another pan, I sauteed onions, added the rice and sauteed until golden/crackling, then re-added the mushrooms after the wine.

First time commenter, long time fan and cooker of Martha's recipes. W-O-W. I made this for my parents and sister and they all said it was the best risotto they've ever had... and living in Little Italy we eat a lot of risotto. It was delish. I followed the advice others had made such as adding some lemon juice and butter which made it extra creamy. I also used enoki and oyster mushrooms. My only criticism is the quantities. It says it serves 6 but it is so good everyone will want seconds!

Quick and delicious recipe! I paired this risotto with grilled asparagus and simmered the asparagus stalk ends with herbs in my vegetable broth. I also subbed leaks for the onions/shallots.

To reduce the amount of time preparing this dish, I get the risotto going and then prep/cook the mushrooms separately while the risotto is cooking, adding them in at the end with the peas or whatever green veg I am using.

For my taste, the fresh herbs are really necessary if the frozen peas are used, but substituting fresh asparagus elevated the flavor satisfyingly even when I didn't have the fresh herbs available.

I made this last night and best dish I have made in ages. I am vegan and I omitted the parmesan cheese and put about one tablespoon of nutritional yeast in for that zing. i used water with better than bullion veggie. Wild mushrooms are everywhere in Oregon right now and this was perfect for a rainy night!

Risotto is my favourite dish to cook - its gentle rhythms are like a form of zen-like meditation in the kitchen but I cannot believe you forgot the mantecatura. Every Italian will tell you the two most important parts of the process are the tostatura (toasting the rice for several minutes before adding the wine and stock) and the mantecatura (stirring in tiny cubes of butter at the end and leaving the pot, off the heat, with the lid on for 2 minutes. Trust me, it makes all the difference.

We omitted peas but added leek and dill, and used fresh button mushrooms. Fantastic.

Oven roasting the mushrooms until a bit leathery before adding along with the peas retains their taste better than any other method.

A delicious recipe! And I say that as a dedicated fan of my rice cooker, but for this recipe, the only way to go is on the stovetop. Mmm-mmm, with a mix of cremini and shiitake mushrooms. Divine!

I'm not a dinner party thrower, but this is easily divided in half for a cozy dinner for 2. It's a bit like risi e bisi, which I've made for years.

I used mushroom broth and chicken broth. Sautéed mushrooms and seasoned well and it turned out beautifully.

Much too salty due to too much chicken broth. Make substitutions

I used two beef stock cubes to make the stock. I also added some goat cheese and artisan cheese to the cheese mixture.To add more heat, I added merkén, Chilean chili sauce. I didn’t have thyme or sage so I added oregano and rosemary instead.I wouldn’t add as much salt as I didn’t because I didn’t want it to be too salty afterward. I would save the salt for after adding the cheese.Anyway, my husband loved it and told me it’s the best he has had so far!!

Not creamy, bitter taste. Very disappointing.

This was one of the best risottos I’ve ever made. I added a large tablespoon of red miso to the rice which added umami and depth. I also added chopped fresh asparagus at the end instead of peas for crunch and color.

Great example of a recipe that’s excellent to start with but even better with some of the commenters’ recommendations. I used fresh cremini mushrooms but added some dried-and-rehydrated morels, and added the morel water to my homemade chicken broth. I sautéed the mushrooms separately in butter and oil with a splash of red wine, and added them when you’d add the peas. Finished it all off with butter and lemon juice as suggested, and it was a total crowd-pleaser.

Half recipe is plentyServe with salmonNo need for miso/truffle if add 1c tea from soaked shiitakeAdded 1T butter and heavy shake of lemon juice and ground pepper to finish

Made as directed the 1st time. Edited process the 2nd time as follows: sautéed the mushrooms in olive oil, adding salt, pepper, garlic and fresh sage as they became tender. Put them in a bowl, then added more olive oil to the pan, sautéed the shallots, then added the rice, then the wine, and then the slow addition of stock. Put the mushroom mixture back in at the final ladle of stock. Parmesan cheese stirred in, then it was done. Delicious!

A similar, but more healthful, version of this recipe is Martha's Farro With Mushrooms, also fantastic. And you add all the liquid at once, so easier as well.

for a little kick, I use some proseco or whatever bubbly I have in place of the white wine. Otherwise without the mushrooms, this follows exactly a parade magazine recipe I started using 3 decades ago.Yum

I decided I wanted to try this in my Instant Pot and it was fabulous. Followed a similar IP recipe, added frozen peas at the end after opening the pot. Absolutely fabulous. I could eat this for breakfast. Hmmm maybe with a fried egg on top. Luxe!

Made with oyster mushrooms, which were still nicely toothsome even when added at the front end. I had to turn it off for a bit halfway through due to minor household emergency, it was still great when finished.