Peas and Mushroom Risotto
2026-05-29
I've cooked this recipe a few too many times and its almost always come out well. The receipe is an my adaptation of the original from Pasta Grannies. For 2 portions you will need,
- 1 cup risotto rice
- 2 cups peas (frozen or cooked)
- 250g mixed mushrooms, sliced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1/2 veg stock cube or 1 cups veg stock
- Parsley, finely chopped
- Grated parmesan cheese
- 50-75g unsalted butter
- Olive oil
- Salt and pepper to taste
Start with olive oil and minced garlic in a large pan on a medium flame. Once the Garlic starts to brown, add the sliced mushrooms and a generous amount of pepper. Let the mushroom cook and reduce completely. The pepper adds spice to the chewy mushroom, making every bite savory.
At the same time, boil a large pot of water with the veg stock. If you're using cubes add them once the water is starting to boil, to help it dissolve quickly. If you're using frozen peas, add them to the water and season with salt and pepper. Once the peas rise up or start bubbling up, grab half of them with a strainer along with some of the seasoned water into a blending jar. Blend to a smooth paste.
If you're using fresh peas that you have cooked, blend half the cooked peas with some of the stock water. Add the remaining peas to the boiling water.
Add the blended paste back to the boiling water and bring it down to a simmer. The water should remain hot and we will use them to cook the rice.
In the pan, pull the reduced mushrooms to a side, add some more olive oil, and add the chopped onions to the oil. Stir till the onions start clearing up, you can add a pinch of salt to help speed up the process. Add all the risotto rice to the cooked mushrooms and onions and stir till everything is mixed.
Start by adding two cups of the water with peas paste to the pan. Refill as the water reduces. At the start, you can let it simmer and boil. But, once the rice starts to cook, you'll have to stir continuously, else risk burning the rice. Depending on the rice, this can take anywhere between 30-40 minutes. You can stop early if you prefer it al-dante.
If you run out of water, just quickly boil more and add it. You will have to adjust the seasoning in the end.
To finish, add chopped parsley, salt, pepper to taste, butter, and grated Parmesan. Stir and mix everything. Don't forget to add all the remaining peas in the water pot.
Serve, with some more grated Parmesan, and parsley. Here is how mine looks. Hope you enjoy yours!
