English Pea Risotto with Wild mushrooms

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Who doesn’t love a steaming bowl of deliciously cheesy risotto?  This English pea risotto with wild mushrooms is sure to delight.  It just looks decadent and fancy, doesn’t it?  Family and friends will never know that it’s super easy to pull off in a hurry, so go ahead… fool them.

 

pea risotto wild mushrooms on a gray dish and dark table

 

Risotto is a great go to for utilizing  seasonal produce.  In this pea risotto we are featuring some great early summer seasonal veg.  Peas and wild mushrooms.  They are a match made in heaven in my humble opinion.  The earthy tones in the mushrooms showcase the super sweet green peas and the parmesan just ties it all together.

Use a variety of mushrooms, the more the better and try some new varieties too.  Mushrooms lend serious flavor to the dish and they are virtual superfoods.  Chock full of over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and a number of B vitamins such as folate they pack a big nutritional punch so don’t be shy with them!

 

pea risotto ingredients on the table

 

Some of my favorite varieties of easily available mushrooms are ….

  • Shiitaki
  • Brown and White Beech
  • Oyster
  • Good Old Fashioned Portobello
  • Cremini

 

beech mushrooms for pea risotto wild mushrooms

 

Once you’ve mastered this risotto recipe, be creative!  Use a variety of seasonal produce to create an endless combination of delicious dishes.  Throw in whatever is in season, this is a great way to utilize your farmer’s market haul.  Some of my favorite combinations include…

  • zucchini, yellow squash and cherry tomatoes with dill and lemon zest
  • asparagus and pancetta
  • roasted butternut squash and sage
  • heirloom cherry tomatoes, fresh mozzarella, basil and a drizzle of balsamic
  • simple mixed herbs

Don’t be afraid to experiment, I promise they’ll all be delicious as long as you’re using great seasonal produce!

 

pea risotto bite on a fork wild mushrooms

bowl of english pea mushroom risotto
5 from 2 votes
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English Pea Risotto

This is a great seasonal one pot meal.  This version showcases the best of early summer produce with the peas and wild mushrooms, but any seasonal produce can really shine in this basic risotto recipe.

Course Main Course, Side Dish
Cuisine American, Italian, seasonal
Keyword mushroom, one pot meal, peas, rice, risotto
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 388 kcal
Author KellyLiken

Ingredients

  • 1 C Arborio or Carnaroli Rice
  • 1 small Yellow Onion minced
  • 4 cloves Garlic minced
  • 1 C English Peas shelled
  • 2 C Wild Mushrooms of choice torn or chopped into bite sized pieces
  • 1 T Minced Shallot
  • 1/2 C Dry White Wine
  • 1/2 C Snow Peas jullienne
  • 2 T Parsley chopped
  • 2 T Tarragon chopped
  • 1/4 C Parmigiano Reggiano Cheese finely grated
  • 2 T EVOO divided
  • 3-4 C Vegetable Stock or Broth simmering

Instructions

  1. Bring a pot of salted water to a boil and have a bowl of ice water ready.  Blanch the peas in the salted boiling water until tender, 2-3 minutes.  Immediately plunge theminto the ice water to stop the cooking and lock in the vibrant green color.  Drain the peas and set them aside.

  2. in a medium sized saute pan, heat 1 T of olive oil over medium high heat.  When the oil is shimmering, add the mushrooms and sautee until tender, about 5 minutes.  Towards the end of the cooking, add the shallots, being careful for them not to brown.  Remove the pan from the heat and set aside while you make the risotto

  3. In a heavy bottomed dutch oven or similar pot, heat the remaining olive oil over medium heat.  Add the onion and garlic and cook slowly until very tender with no color, about 10 minutes.

  4. Add the rice and stir around to toast it for a minute or so.  Add the wine and simmer until it is almost fully reduced away.

  5. Working in ladle sized batches, start adding the hot stock.  Stir the rice often as this releases the creamy starch.  Allow the previous addition of stock to be fully absorbed before adding another.  Continue this until the rice is tender with just a bite to it, about 20 minutes.

  6. Fold in the peas, mushrooms, herbs and cheese.  Stir to heat through and adjust the consistency with more stock if need be.  The risoto shouldn't be too firm, it should "flow".

  7. Season to taste with salt and freshly ground black pepper and garnish with the snow peas.

Nutrition Facts
English Pea Risotto
Amount Per Serving
Calories 388 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 822mg 34%
Potassium 591mg 17%
Total Carbohydrates 60g 20%
Dietary Fiber 6g 24%
Sugars 8g
Protein 11g 22%
Vitamin A 20.7%
Vitamin C 32.8%
Calcium 11.3%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

Rick

Yum!

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Kelly Liken, one of Colorado’s most promising and influential young chefs, was born and raised in Pittsburgh, Pennsylvania. Her mother was an outstanding cook, constantly exploring new recipes and seeking out fresh products at the local farmers market, which led Kelly to develop her love for cooking in high school. Read More