Mushroom, Pea and Lemon Risotto

image :  Mushroom, Pea and Lemon Risotto


  • 6 cups chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup finely chopped onion
  • 5 cups sliced mushrooms
  • 4 garlic cloves, minced
  • 2 cups aborio rice
  • 1 cup dry white wine
  • salt and freshly ground pepper
  • 1 1/2 cups shelled (or frozen) green peas
  • 1 cup finely grated fresh parmesan cheese
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons lemon juice


Put the broth in a medium saucepan and heat over high heat until it boils. Reduce the heat to low; keep covered.

Heat the oil and butter in a large saucepan over medium-high heat. Add the onion, mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until the onion and mushrooms are softened.

Add the rice and stir until it is coated in the oil mixture. Stir in the wine, salt and pepper. Reduce the temperature to medium. Cook, stirring constantly, until all the wine is absorbed.

Add the hot broth, 1 cup at a time, stirring constantly, until all the broth is absorbed before adding another cup. This should take about 20 minutes. the risotto should be creamy and the rice cooked still with a little bite to it. If the rice isn’t cooked after adding all the broth then heat another cup and add it to the rice mixture.

Stir in the peas and cook, stirring for about 3 minutes or until hot. Add the cheese, parsley, zest and juice and stir until well combined.

Serves 8.