This wild mushroom risotto is for all those mushroom lovers out there. Loaded with all kinds of mushrooms with hints of white wine and parmesan cheese in every bite. It’s an Italian comfort food classic you’re sure to love!
Why You’ll Love This Mushroom Risotto
If you like entertaining and impressing your guests with new recipes, you need to try this wild mushroom risotto with chewy peas.
- Fancy-but-easy. You can usually find risotto in fancy restaurants, but you’ll be surprised how simple a homemade one is.
- Great for gatherings. All your guests will be impressed if you serve this cheesy mushroom risotto at any dinner party.
- Hearty. There’s rice, parmesan, onions, lots of mushrooms, and peas in every bite.
- Perfect for special occasions. Anniversaries, birthdays, Valentine’s Day, and even New Year’s are always a good excuse for making risotto.
Ingredient Notes
Nothing beats white wine, butter, and sweet onions as a flavor-base for risotto. Scroll to the recipe card at the bottom of the post for exact amounts.
- Chicken broth – Go for low-sodium versions or veggie stock.
- Mushrooms – I prefer dried porcinis for this.
- Unsalted butter – Feel free to use salted butter or margarine.
- Onions – White and yellow onions are best.
- White mushrooms – Creminis work too.
- Garlic – I prefer fresh garlic or garlic paste.
- Arborio rice – It’s a short-grain Italian rice that’s specifically for making risotto.
- White wine – Avoid fruity, sweet wines. It needs to be dry white wine like Chardonnay.
- Peas – You can also use canned peas.
- Parmesan cheese – Freshly-grated parmesan cheese is better than bottled cheese.
- Salt and pepper – You need kosher salt and freshly-cracked black pepper.
Can I Use Different Kinds of Mushrooms?
Yes! Dried chanterelles and shiitakes are a great swap for porcinis in this recipe. You can also use a combination of them. If you use shiitakes, you must remove the blackened tip at the end of the stems with a knife.
How to Make Wild Mushroom Risotto
Occasionally scrape the bottom and sides of the pot to prevent the rice from sticking. Scroll to the bottom of the post for the full recipe card.
- Simmer the porcinis. Bring the broth to a simmer in a pot. Stir in the porcinis. Cover the pot and let them cook for 5-6 minutes, or until softened. Remove them from the pot. Use a knife to chop them finely. Set them aside. Reduce the heat to a very gentle simmer.
- Sautée the onions. Add the butter and onions to a separate pot over medium heat. Cook them for 8-10 minutes, or until soft and translucent.
- Cook the mushrooms. Stir the white mushrooms, porcinis, and garlic into the pot with onions. Cook everything together for 10-12 minutes, or until their moisture has evaporated.
- Make the risotto. Gently mix in the rice and pour in the wine. Stir continuously until the wine is completely absorbed. Add a cup of broth and stir it in until completely absorbed. Continue to add one cup at a time until fully absorbed. It takes about 28-32 minutes.
- Serve. Fold in the peas and parmesan without mushing the rice. Season with salt and pepper to taste. Serve and enjoy!
Tips for Success
It’s easy to make this wild mushroom risotto look fancier with sautéed veggies, juicy steak, and crispy leeks.
- More veggies. Stir 1/2-1 cup sautéed spinach, corn, or asparagus into the risotto 10 minutes before the cooking time is up.
- Add protein. Top the risotto with leftover Air Fryer Chicken Breast, Oven Roasted Turkey, or New York Strip Steak.
- Go vegan. Swap the chicken broth for veggie stock, the butter for vegan margarine or a plant-based alternative, and the parmesan for a plant-based version.
- Make it creamier. Substitute 1/4-1/2 cup broth for heavy cream or half-and-half for a creamier, richer risotto.
- Watch the stirring. Risotto becomes mushy very easily. To avoid this you must almost stir in the same direction, very gently, and without pressing the rice against the sides of the pot.
- Garnish it. Sprinkle more parmesan, deep fried leeks, microgreens, or fresh parsley over the risotto for more flavor.
What Goes With Risotto
This creamy wild mushroom risotto is the perfect main dish for when you want to treat yourself and your guests. You can also serve it with Grilled Filet Mignon, Herb Crusted Beef Tenderloin, or Cowboy Steak. For veggie sides, try my Brussels Sprouts with Bacon, Air Fryer Asparagus, or Simple Arugula Salad.
Can I Store Extras For Later?
Risotto is best the day it’s made, but you can save the leftovers for later.
- Fridge: Store it in an airtight container for up to 4 days. Keep it away from strong-smelling foods like onions and chilis to prevent the transfer of odors.
- To reheat it: Sprinkle it with 1/2 teaspoon water or broth. Microwave it in 20-second increments, stirring in between each one, until warm. You can also use a pot over medium-low heat, stirring very gently for 8-9 minutes.
More Mushroom Recipes
- Spinach and Goat Cheese Stuffed Mushrooms
- Quick Crab Stuffed Mushrooms
- Philly Cheesesteak Stuffed Portobello Mushrooms
- Mushroom Burger with Horseradish Aioli
Wild Mushroom Risotto
- Prep Time: 5 mins
- Cook Time: 1 hour 5 mins
- Total Time: 1 hour 10 mins
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Description
This parmesan-wild mushroom risotto recipe with sautéed onions and chewy peas is an impressive dinner for all your gatherings.
Ingredients
- 5 3/4 cup of low sodium chicken broth
- 1/2 ounces of dried porcini mushrooms
- 1/4 cup of unsalted butter
- 2 cups onions, finely chopped
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 2/3 cup white wine
- 3/4 cup of frozen peas, thawed
- 2/3 cup freshly grated parmesan cheese
- salt & pepper to taste
Instructions
- In a medium sized saucepan, bring chicken broth to a simmer.
- Add in dried porcini mushrooms.
- Cover and cook mushrooms until they are tender, about 5-6 minutes.
- Remove the mushrooms from the broth, and finely chop.
- Cover the broth and keep warm on a the lowest heat setting.
- In a large saucepan, over medium heat, add in unsalted butter, melt butter and add in finely chopped onions.
- Saute onions under tender and translucent, about 8-10 minutes, stirring occasionally.
- Add in white mushrooms, the porcini mushrooms, and garlic cloves.
- Saute until the mushrooms are tender and the juices have evaporated, about 10-12 minutes, stirring occasionally.
- Next, add in arborio rice, stir to incorporate with vegetables and immediately add in white wine. Stir often until the liquid is absorbed, about 2 minutes.
- Next add in 1 cup of the broth to the mushroom rice pot, simmer over medium low heat. Stirring often, until the liquid is absorbed, about 3-4 minutes.
- Continue to cook until the rice is tender and creamy, adding broth in by cupfuls and stirring often. about 28-32 minutes. {I would add a cup of broth once I noticed that the rice was starting to lose the liquid}
- Stir in peas and freshly grated parmesan cheese.
- Add salt and pepper to taste.
- Serve!
20 comments on “Wild Mushroom Risotto”
Your risotto looks so delicious! Love the mushroom & pea combination. I usually make a mushroom and chicken risotto, but I’ve been wanting to make a meatless one, and I need to branch out of my one recipe that I only ever make lol! This looks really good!
Aww.. thanks Maria! Yes, girl go meatless the flavors are awesome. 🙂 Branch out, its so worth it!
I love risotto, especially with mushrooms and the added peas are a plus! This looks delicious,creamy and yummy! Checking this out from Super Saturday Link Party, and I pinned this 🙂
Cathy
I am a newbie to the risotto arena but loving it! Especially with wild mushrooms, thanks so for the pin Cathy and for linking up today! HOpe you have a great rest of the weekend!
Your risottos looks deliciously creamy. I love mushrooms, especially in meat-free dishes. Pinning!
Thanks Cindy, I was shocked as I was making it how it just kept getting creamier and creamier as I added the mushroom broth. I am a big fan of mushrooms too, you dont even need the meat when you have a good mushroom, it is “meaty” enough. 🙂 Thanks for the pin!
I just love a nice bowlful of risotto, and my favorite is just like this with mushrooms and peas. Looks delicious, Krista!
It was my first time making it but am hooked! Glad I still have more arborrio rice in the pantry.. i see more risotto in the future! 🙂
I totally agree with you Krista, going out on Valentine’s Day is totally overrated. I can’t handle the crowds or having to plan ahead with reservations, which feels so impossible with kiddos. I LOVE risotto. It’s seriously one of my favorite dinners. And this one looks fantastic! Thanks for sharing at Wake Up Wednesdays!
OH yeah, totally forgot to add in the planning for the kiddos too, that makes it even more complicated. Yeah, definitely better staying in with a candle light dinner a bowl of risotto and wine. 🙂
Thanks for hosting your party girl! Always love it when I have to time to link up, you girls have a great par-tay!
Thank you so much for sharing this, Krista! I just got mushrooms and was wondering how to use them. This looks so creamy and comforting. Peas are seriously my favorite veggie and I can’t wait to try this! Pinned!
Awesome Mary! Well, this is the PERFECT way to use up those extra mushrooms. Hope you like it Mary! Thanks for the pin sweet friend! 🙂
This is some seriously beautiful risotto Krista. I love that bright pop of color from the peas. Pinned!
Thanks Trish, it packs some serious flavor too! My little man was eating this up, but he also loves cheese and mushrooms. hehe 🙂 Thanks for the pin girl!
We are the same way and prefer staying in for Valentine’s Day too. This risotto looks amazing Krista and sounds so good with all the mushrooms!
Yeah for another fellow “dine-inner” 🙂
I hope you get a chance to try it kelly, it really is a nice hearty and creamy dish. You would love it! 🙂
Krista, I am like you. I prefer to stay in with a fancy meal on Valentine’s Day. Can’t deal with the crowd and ridiculously over priced meals and wine. I love this risotto. I married an Italian and he always orders it when we are out and about but I’ve always been intimidated to try it at home. Love your recipe 🙂 As always, very gorgeous photos.
Well I’m glad we are on the same page, and totally right on the overpriced food too.
Zainab, I feel like baking takes some patience and exactness so you will totally rock risotto. I was intimidated by it too but it was alot easier than I thought. So go make this dish for your hunnie. 🙂
Absolutely gorgeous!
Thanks so much Allie. 🙂