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+ servings
bowl of english pea mushroom risotto

English Pea Risotto

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

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.



  • 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


  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*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 822mg36%
Potassium 591mg17%
Carbohydrates 60g20%
Fiber 6g25%
Sugar 8g9%
Protein 11g22%
Vitamin A 1035IU21%
Vitamin C 27.1mg33%
Calcium 113mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.