Savory Mushroom Risotto

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I swear, some of the best recipes are the ones you never plan to make. When I first made this meal, I was actually planning to create a mushroom soup, (which I’m sure would have been delicious). But after three consecutive soup-based meals, I couldn’t muster any enthusiasm for another pot of broth. I needed something with a little more oomph, if you know what I mean! I opened my pantry and low and behold we had just enough leftover arborio rice for a meal. It was perfect and just what I needed to feel satisfied!

Risotto always sounds difficult to make, but it really just takes a little bit of patience and a good spatula. The trick is to repeatedly stir the risotto as the rice soaks up the broth. You don’t have any stir constantly for the 20 minutes, you just have to stir enough to keep the rice from sticking to the bottom of the pot. Alright, that’s all for me! When you make this recipe, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how it turns out for you!

Savory Mushroom Risotto

Sweet Pea Living
A simple risotto made with every day ingredients that will have everyone asking for seconds.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 580 kcal


  • 5 ½ cups vegetable broth
  • 2 tbsp olive oil extra virgin
  • 1 yellow onion diced
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 1 ½ cups arborio rice uncooked
  • ½ cup dry red wine
  • 3 tbsp unsalted butter
  • 6 cloves garlic minced
  • 16 oz mini bella mushrooms sliced
  • 1 tsp crushed red pepper flakes
  • ½ cup peas frozen
  • ½ cup parmesan cheese* shredded
  • 2 tbsp chives chopped


  • In a medium saucepan, bring the vegetable stock to a simmer.
  • Heat olive oil in a large dutch oven over medium-high heat. Add the onion, salt, and black pepper. Soften for 3 – 5 minutes.
  • Lower from medium-high heat to low heat. Add uncooked Arborio rice and stir for 1 minute.
  • Add wine and stir until absorbed.
  • Add 1 cup of the vegetable stock and stir until absorbed. Keep adding stock, ½-¾ cup at a time, stirring until absorbed. The risotto will be done after about 40 minutes. When it’s done, taste the rice. It should be soft and thick. Add salt and pepper, if needed.
  • In a large skillet, melt the butter. Add mushrooms, garlic, and crushed red pepper flakes. Stir over high heat until soft and brown.
  • Move mushrooms to the rice mixture in the dutch oven.
  • Stir in the peas and cheese. Top with chives. Serve hot and enjoy!



* You could also use mozzarella cheese.


Sodium: 1561mgCalcium: 182mgSugar: 5.5gFiber: 5.6gCholesterol: 33mgCalories: 580kcalSaturated Fat: 9.1gFat: 21.3gProtein: 20.1gCarbohydrates: 72.3gIron: 3mg
Keyword Mushrooms, Risotto
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