Creamy Mushroom and Pea Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A comforting risotto of earthy mushrooms and sweet peas, slow-stirred with Arborio rice until rich and creamy. This Italian recipe (vegetarian), ready in about 40 minutes, pairs Arborio rice, unsalted butter, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 3 tbsp unsalted butter
• 2, finely chopped shallots
• 2, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1/2 cup dry white wine
• 5 cups, kept warm vegetable broth
• 1 cup frozen peas
• 3/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until they release moisture and begin to brown.
3. Step 3: Stir in 1 1/2 cups Arborio rice, coating each grain with butter, cooking for 1-2 minutes until the edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until wine is almost fully absorbed.
5. Step 5: Add 5 cups warm vegetable broth one ladle at a time, stirring constantly and waiting until liquid is absorbed before adding more, cooking for about 18-20 minutes until rice is creamy and tender.
6. Step 6: Stir in 1 cup frozen peas, 3/4 cup grated Parmesan cheese, 1 tbsp fresh thyme leaves, 1 tsp salt, 1/2 tsp black pepper, and the remaining 1 tbsp butter. Cook for 2 minutes more until peas are heated through and cheese is melted. Serve immediately.