If you’re on the hunt for a dish that’s elegant enough for a dinner party yet totally cozy for a weeknight, this Shiitake and Sweet Pea Risotto is about to become your new favorite. Creamy Arborio rice is infused with layers of flavor from sautéed onions and garlic, luxuriously rich shiitake mushrooms, and sweet bursts of peas—all finished with plenty of Parmesan and a shower of fresh parsley. This recipe turns classic risotto on its head with the earthy, umami depth of shiitakes and vibrant pops of green, making every bite both comforting and irresistibly complex.
Ingredients You’ll Need
Ingredients You’ll Need
The truly wonderful part of Shiitake and Sweet Pea Risotto is how just a handful of simple ingredients work together to create a restaurant-worthy meal. Every element—from the Arborio rice to the fresh parsley—brings its own personality, building layers of flavor, texture, and color that make the dish come alive.
- Olive oil: Use a good-quality extra-virgin olive oil for a rich base flavor and aroma.
- Unsalted butter: Adds luxurious creaminess and a hint of sweetness—unsalted lets you control the seasoning.
- Onion: Finely chopped, this lays down a savory, aromatic foundation for the risotto.
- Garlic: Just two cloves is all it takes to infuse depth and a whiff of Italian charm.
- Arborio rice: This starchy, short-grain rice is essential for creamy, classic risotto texture.
- Dry white wine: Adds bright acidity and complexity to balance the richness (choose something you enjoy drinking!).
- Warm vegetable broth: A good-quality broth slowly coaxes out the creamiest rice and carries all the flavors forward.
- Shiitake mushrooms: These bring a signature earthy, smoky note that perfectly anchors the dish.
- Sweet peas: Fresh or frozen peas add vibrant color and a touch of sweetness that keeps things lively.
- Grated Parmesan cheese: Salty, nutty and utterly creamy, Parmesan is totally non-negotiable for that perfect risotto finish.
- Chopped fresh parsley: Brings a breeze of freshness and color to brighten every serving.
- Salt and black pepper: Essential for finishing and drawing out every nuanced flavor in the pot.
How to Make Shiitake and Sweet Pea Risotto
Step 1: Build the Foundation with Aromatics
Start by heating the olive oil and butter together in a large saucepan over medium heat. The moment those fats meld and begin to shimmer, add the finely chopped onion. Let it soften, stirring gently, until it turns translucent and sweet—about 3 to 4 minutes. Stir in the garlic and let it sizzle for just 30 seconds. (Don’t let it brown! You’re aiming for fragrant, not fried.)
Step 2: Toast the Rice
Add the Arborio rice directly into the pan, gently stirring so every grain is coated in that gorgeous onion-garlic oil. You want the edges to look almost translucent and the pan to offer up a warm, nutty aroma. Giving the rice this moment to toast ensures each kernel releases its best, creamiest self later on.
Step 3: Deglaze with Wine
Pour in the dry white wine and listen for that classic risotto sizzle. Stir almost constantly, letting the rice soak up the wine until it’s nearly all absorbed. This little splash of acidity is what keeps the risotto lively and elevates all the rich flavors ahead.
Step 4: The Gradual Broth Pour
Now comes the signature risotto move: Add the warm vegetable broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding more. This process coaxes out the rice’s starch, giving your Shiitake and Sweet Pea Risotto its trademark luxurious texture. Take your time—it’s worth every minute.
Step 5: Add Shiitake Mushrooms
When the rice has cooked for about 15 minutes, tip in those glorious shiitake mushrooms. Their earthy flavor starts to meld with the creamy rice, sending out irresistible umami aromas. Keep stirring and adding broth as needed to maintain that silky consistency.
Step 6: Finish with Sweet Peas
After another 5 to 7 minutes, when the rice is just tender with a gentle bite, stir in the sweet peas. If you’re using frozen, they’ll quickly brighten and cook through in just 2 minutes. The contrast of sweet green peas against the earthy mushrooms truly sets this risotto apart.
Step 7: The Creamy Finale
Remove the pan from heat, then gently fold in the grated Parmesan and chopped parsley. This is when your Shiitake and Sweet Pea Risotto transforms into a pot of pure creamy bliss. Add salt and black pepper to taste, then ladle it into bowls and serve immediately.
How to Serve Shiitake and Sweet Pea Risotto
Garnishes
A flourish of freshly grated Parmesan and a sprinkle of chopped parsley makes every bowl of Shiitake and Sweet Pea Risotto feel extra special. A little lemon zest or a squeeze of juice can also wake up the flavors, adding a delicate brightness to each bite.
Side Dishes
This risotto is rich and satisfying, but it pairs beautifully with a crisp green salad tossed in a lemony vinaigrette, or some roasted asparagus for extra springtime flair. A side of crusty bread is a classic touch, perfect for catching every last spoonful.
Creative Ways to Present
Serve your Shiitake and Sweet Pea Risotto in wide, shallow bowls for maximum creaminess with every forkful. If you’re entertaining, try spooning it into small ramekins for an elegant appetizer, or serve as stuffing in roasted peppers for a show-stopping vegetarian centerpiece.
Make Ahead and Storage
Storing Leftovers
Let any leftover Shiitake and Sweet Pea Risotto cool completely before transferring it into an airtight container. Kept in the refrigerator, it stays fresh and delicious for up to 3 days. Just a quick stir before reheating will restore its creamy texture.
Freezing
While risotto is best enjoyed fresh, you can freeze portions in airtight containers for up to one month. The rice may soften slightly, but the flavor holds up well. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat Shiitake and Sweet Pea Risotto, add a splash of vegetable broth or water to loosen the texture, and warm gently in a saucepan over low heat, stirring constantly. A quick stir and another shower of Parmesan will bring it back to life. Avoid microwaving, if you can, to prevent the rice from drying out.
FAQs
Can I use a different mushroom instead of shiitake?
Absolutely! While shiitake mushrooms create a unique depth of flavor in the Shiitake and Sweet Pea Risotto, cremini or button mushrooms are great alternatives. Just keep in mind that each type Main Course.
Can this risotto be made vegan?
Yes! Swap out the butter for more olive oil and substitute the Parmesan with nutritional yeast or your favorite vegan cheese. The result is a completely plant-based Shiitake and Sweet Pea Risotto that’s still creamy, savory, and utterly satisfying.
Do I need to use Arborio rice, or can I substitute another type?
Traditional risotto depends on Arborio rice for its signature creaminess, thanks to the grain’s high starch content. While you can experiment with other short-grain rice varieties like Carnaroli or Vialone Nano, avoid long-grain or jasmine rice as they yield a different texture.
What wine should I use for cooking risotto?
Choose a dry white wine that you’d enjoy drinking—a crisp Pinot Grigio, Sauvignon Blanc, or even an unoaked Chardonnay are delicious options for Shiitake and Sweet Pea Risotto. The wine doesn’t have to be expensive, but good flavor goes a long way!
How do I know when the risotto is done?
The risotto is ready when the rice is just tender, creamy, and still slightly al dente (with a gentle bite at the center). Taste as you go, and trust your instincts—the perfect Shiitake and Sweet Pea Risotto should flow softly on a plate, never stand up in a mound.
Final Thoughts
If you’ve never made risotto before, now is absolutely the time to give it a go—especially with a recipe as rewarding as this Shiitake and Sweet Pea Risotto. Every spoonful has a little something special, from creamy rice to flavorful shiitakes to those bursts of sweet green peas. I hope you give it a try soon and it becomes a new staple at your table!
Print
Shiitake and Sweet Pea Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Indulge in the creamy goodness of Shiitake and Sweet Pea Risotto, a comforting and flavorful vegetarian dish that combines the earthy richness of shiitake mushrooms with the sweetness of peas, all enveloped in creamy Arborio rice.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups warm vegetable broth
- 1 cup shiitake mushrooms, stemmed and sliced
- 1 cup sweet peas (fresh or frozen)
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Prepare the Base: Heat olive oil and butter in a large saucepan over medium heat. Add the chopped onion and cook until softened. Stir in garlic.
- Cook the Rice: Add Arborio rice, coat with oil and butter. Pour in white wine, cook until absorbed. Slowly add warm vegetable broth, stirring frequently.
- Finish the Dish: Stir in shiitake mushrooms, cook until creamy. Add sweet peas, cook briefly. Remove from heat, stir in Parmesan, parsley, salt, and pepper. Serve warm.
Notes
- For a vegan version, use olive oil only and substitute Parmesan with nutritional yeast or a vegan cheese alternative.
- If using dried shiitakes, rehydrate them in warm water before slicing.
- Add a squeeze of lemon juice before serving for a fresh finish.
