River Valley Kitchens Mushroom & Pea Risotto Recipe

Name: River Valley Kitchens Mushroom & Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch fresh oyster mushrooms (or other variety of choice), torn into sm pieces, 4 - 6 oz total; 1.25 tablespoons dried porcini mushrooms ground up in food processor; 1/2 cup thawed or fresh peas; 1 cup carnaroli rice (or arborio); 1/4 cup shallot, diced; 2-3 cloves garlic, diced; 1/2 cup dry white wine (I used a sav blanc); 3/4 cup freshly grated parmigiano-reggiano, smallest grate size, plus extra for topping; 4 1/2 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon salt; 6 - 7 cups vegetable stock

Servings: persons

1 bunch fresh oyster mushrooms (or other variety of choice), torn into sm pieces, 4 - 6 oz total
1.25 tablespoons dried porcini mushrooms ground up in food processor
1/2 cup thawed or fresh peas
1 cup carnaroli rice (or arborio)
1/4 cup shallot, diced
2-3 cloves garlic, diced
1/2 cup dry white wine (I used a sav blanc)
3/4 cup freshly grated parmigiano-reggiano, smallest grate size, plus extra for topping
4 1/2 tablespoons butter
1 tablespoon olive oil
1 teaspoon salt
6 - 7 cups vegetable stock

1
Heat skillet over med-high and add 1 1/2 tbsp butter; saute fresh mushrooms, garlic and one tsp salt until slightly browned. Set aside.
2
Bring stock to a simmer in a large pot; while this is happening, heat separate skillet over med-high, add 2 tbsp butter, olive oil, shallots & dried mushroom powder. Saute 2 - 3 min then add rice and stir frequently, about 2 minutes to crisp rice.
3
Add white wine and stir until evaporated, around 2 minutes. Add 1/2 cup broth time, allowing rice to absorb completely before adding next cup. Stir constantly so that rice does not burn. Continue this process, until 5 cups have been absorbed completely.
4
Add 1/2 cup broth, mushrooms, peas, parmegiano-reggiano cheese, and final tablespoon of butter. Then add last 1/2 cup broth & season with salt & pepper to taste. You may need more or less broth at this point, depending on consistency. Risotto should be creamy & thick (all in all, this process took around 35 - 40 minutes). Serve immediately, finishing with a generous sprinkle of cheese on top.
5
***Risotto is time-consuming & can be tempermental...best to accept that it will probably be different each time & go with the flow (when in doubt, it's impossible to go wrong with extra cheese & butter). That's why I recommend opening that bottle of wine upon completion!

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch fresh oyster mushrooms (or other variety of choice), torn into sm pieces, 4 - 6 oz total, 1.25 tablespoons dried porcini mushrooms ground up in food processor, 1/2 cup thawed or fresh peas, 1 cup carnaroli rice (or arborio), and more.

Yes, River Valley Kitchens Mushroom & Pea Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

River Valley Kitchens Mushroom & Pea Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions