Wild Mushroom and Pea Risotto

16 Apr
Wild Mushroom and Pea Risotto

Wild Mushroom and Pea Risotto

I wanted to use both Oyster and Shitake fresh mushrooms for this, but the dang bin at the store was cleared out of Shitake when I went there. So I got some baby Bellas instead. I’m finally back in the kitchen and this sounded like a great side to some quick pan-seared chicken Parmesan cutlets I had planned on making.

I made a slight oops on the amount of liquid per rice, but was able to boil it down to reduce the sauce in the risotto. It was still a bit soupy but we were all hungry. I have adjusted the recipe below accordingly. I’m glad to be back in the kitchen, I tell you. Back issues are getting resolved now and all that.

My daughter doesn’t like mushrooms so she picked them out of the risotto, but she ended up going back for two helpings of it! She also said the chicken was fantastic and wanted me to make it again although it was not a “recipe” per se. Just some seasonings, cutlets dredged in milk then coated with Panko and Parmesan. Sometimes kids are just that easy to please!

Note: This is made in a pressure cooker. If you don’t have a pressure cooker, the method to make stovetop risotto is widely available on the internet.

Wild Mushroom and Pea Risotto

4 tablespoons unsalted butter, divided
1/2 cup finely diced onion
4 ounces mushrooms, any kind, sliced or kept whole if small
1/2 cup dry white wine
1 cup Arborio or California Pearl rice
4 cups homemade or low-sodium chicken broth
A few sprigs of thyme
1/2 cup frozen sweet peas, thawed
1/2 cup grated Parmesan cheese, from a block

Risotto Ingredients

Risotto Ingredients

Heat your pressure cooker (at minimum 3-quart size) over medium-high heat. Add 2 tablespoons of the butter, then add the chopped onions and mushrooms. Cook until soft, about 5 minutes.

Sautéed Mushrooms and Onions

Sautéed Mushrooms and Onions

Add the dry white wine and bring to a boil. Boil for a few minutes more then add the rice, the chicken broth, and the sprigs of thyme.

Put on the lid to your pressure cooker and lock into place, then bring up the pressure to high according to manufacturer’s directions.

Once the pot is up to pressure, set the timer for 7 minutes. (I quickly pan-seared the coated chicken at this point.)

Pan-Seared Panko Parmesan Chicken

Pan-Seared Panko Parmesan Chicken

At the end of the 7 minute-timer, remove pressure cooker from heat and run the pot under cold water to release the pressure immediately. (Or if you have an electronic one, release pressure according to manufacturer’s directions.) Don’t remove the lid until all pressure is released.

Peas and Cheese Added

Peas and Cheese Added

Remove the sprigs of thyme and stir in the rest of the butter, the peas, and the half cup of Parmesan cheese. (You can reduce on stovetop if too soupy, but I did adjust the amount of liquid in the above recipe.)

Serve with additional grated Parmesan cheese if you want and your protein of choice.

Wild Mushroom and Pea Risotto

Wild Mushroom and Pea Risotto

Download and Print this Recipe

Download and Print this Yummy Recipe!

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63 Responses to “Wild Mushroom and Pea Risotto”

  1. Cheryl "Cheffie Cooks" Wiser April 16, 2016 at 10:49 am #

    Wh00-Hoo-winner-winner!!! Yay- xoxoxo ccc

    Liked by 2 people

  2. Adam J. Holland April 16, 2016 at 11:08 am #

    Looks phenomenal. You know, I keep dried shiitakes on hand for when my store decides not to stock them. Still, I think the baby Bellas are just fine!

    Liked by 3 people

    • anotherfoodieblogger April 16, 2016 at 11:34 am #

      Thanks Adam! Dried shitakes are probably a good idea to keep on hand. There were also oyster mushrooms in this dish, I think I forgot to mention that.

      Like

  3. Teagan Geneviene April 16, 2016 at 11:57 am #

    Kathryn, I’m so happy to hear that your back is better. I really feel for you with that.
    This looks delicious. I love mushrooms, and that chicken looks like it would melt in your mouth. You are definitely back in the swing of things. Mega hugs.

    Liked by 2 people

  4. Karina Pinella April 16, 2016 at 12:03 pm #

    Dinner solved!

    Liked by 3 people

  5. Freda @ Aromatic essence April 16, 2016 at 2:46 pm #

    Glad to hear you are doing better Kathryn 🙂 This makes for such a delicious dinner! Yummmm!

    Liked by 2 people

  6. Jodi April 16, 2016 at 2:52 pm #

    Mushrooms are the only one thing I don’t like to eat, but you make this look so appealing and your daughter did what I would. 😉

    Liked by 2 people

  7. ravenhawks magazine April 16, 2016 at 3:36 pm #

    Reblogged this on ravenhawks' magazine and commented:
    Looks delicious definitely want to give it a try.

    Liked by 2 people

  8. Michelle Williams April 16, 2016 at 3:51 pm #

    What a delicious meal! You had me at risotto

    Liked by 3 people

  9. Gerlinde @ Sunnycovechef April 16, 2016 at 5:52 pm #

    I am glad you are feeling better and are back in the kitchen. Your risotto looks great and I like those chicken schnitzel .

    Liked by 3 people

  10. apuginthekitchen April 16, 2016 at 6:24 pm #

    Love that risotto, the combination of mushrooms and peas is heavenly and its a great meal with the panko crusted chicken. Delicious.

    Liked by 3 people

  11. Jill Barth April 16, 2016 at 7:08 pm #

    Yum
    Yum
    Yum

    Sounds fantastic. Risotto is almost holy at our house…it brings us all together to enjoy. Thank you for sharing.

    Liked by 2 people

  12. Lynz Real Cooking April 16, 2016 at 7:16 pm #

    Wow I will be right over. This looks fabulous KR!

    Liked by 2 people

  13. New Journey April 16, 2016 at 7:25 pm #

    your making me hungry….looks delicious…kat

    Liked by 3 people

  14. Cooking For The Time Challenged April 16, 2016 at 7:51 pm #

    This looks amazing! I love mushrooms !

    Liked by 2 people

  15. anyone4curryandotherthings April 17, 2016 at 12:14 am #

    this looks and reads absolutely delicious. Can not get wild mushrooms here of course, so normal white home-grown button mushrooms have to do – for the time being 🙂 Carina

    Liked by 3 people

  16. PantryPortfolio April 17, 2016 at 7:06 am #

    Yum! I’m on vacation now and you are making my mouth water. Glad you are feeling better.

    Liked by 2 people

  17. chef mimi April 17, 2016 at 7:11 am #

    There’s nothing much better than mushrooms and thyme! Great risotto!

    Liked by 2 people

  18. Lana-Once Upon a Spice April 17, 2016 at 10:01 am #

    Oh yum, Kathryn! Beautiful risotto!

    Liked by 2 people

  19. Conor Bofin April 18, 2016 at 1:36 pm #

    Like I said on Facebook……

    Liked by 2 people

  20. FrugalHausfrau April 18, 2016 at 5:13 pm #

    I almost ALWAYS do risotto in the pressure cooker – It is such a cheat and turns out so well. I’ve even been known to just make it for an impromptu snack! Your mushroom version sounds so very good.

    Liked by 2 people

  21. Sheryl April 18, 2016 at 7:40 pm #

    This dish sounds wonderful I never thought about making risotto in a pressure cooker.

    Liked by 2 people

  22. Fourth Generation Farmgirl April 19, 2016 at 5:18 am #

    Sounds wonderful! 🙂

    Liked by 2 people

  23. D. Wallace Peach April 20, 2016 at 5:20 pm #

    That looks good, Kathryn. Delicious and healthy. Anything with mushrooms is a hit here. I’m going to make that tonight 🙂

    Liked by 1 person

  24. Lina April 22, 2016 at 10:27 am #

    Wonderful recipe ☺

    Liked by 2 people

  25. maraki4 April 23, 2016 at 1:54 pm #

    Absolutely loved it!!!

    Liked by 2 people

  26. Johanna April 28, 2016 at 6:39 am #

    This looks tasty. Me and Risotto have never been friends (I guess because of that one time when I was 11 and tried making it and it didn’t look like in the pictures AT ALL…that was before I learned that they’re all photoshopped/secret tricks in cookbooks I guess), but I have a week of holidays coming up, so I might dare giving it another shot.
    Greetings from the student kitchen,
    Johanna

    Liked by 2 people

    • anotherfoodieblogger April 28, 2016 at 11:00 am #

      LOL Johanna, the pressure cooker method is pretty no-fail. I hope it works out for you! Thanks for stopping by!

      Like

      • Johanna April 28, 2016 at 3:21 pm #

        Hi, unfortunately I don’t own a pressure cooker. Guess it has to wait till I get home then… The risotto curse is still on me.

        Liked by 2 people

      • anotherfoodieblogger April 28, 2016 at 4:34 pm #

        Oh no! Well I hope you do lift the curse some day. 🙂

        Liked by 1 person

  27. healthyindiankitchen May 12, 2016 at 11:08 pm #

    Combination of wild mushrooms and green peas never fails a risotto! Saving this recipe for future! 🙂

    Liked by 1 person

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