Creamy Mushroom and Pea Risotto with Lemon and Parsley

Why You’ll Love This Recipe

• Pure comfort: silky, spoonable risotto with pops of sweet peas and savory mushrooms.
• Bright and balanced: lemon zest and fresh parsley keep every bite lively.
• Weeknight-friendly: done in 45 minutes with simple, naturally gluten-free ingredients.
• Reliable technique: step-by-step method for creamy risotto every time.

Grocery List

• Produce: cremini/baby bella mushrooms, yellow onion, garlic, lemon, flat-leaf parsley, frozen peas
• Dairy: unsalted butter, Parmigiano-Reggiano (gluten-free)
• Pantry: arborio rice (gluten-free), gluten-free low-sodium chicken or vegetable stock, extra-virgin olive oil, dry white wine (gluten-free, optional), kosher salt, black pepper

Full Ingredients

Risotto Base

• 5 cups (1.2 L) gluten-free low-sodium chicken or vegetable stock, kept hot
• 2 tbsp extra-virgin olive oil, divided
• 4 tbsp (56 g) unsalted butter, divided (1 tbsp for mushrooms, 1 tbsp for sautéing, 2 tbsp to finish)
• 1 medium yellow onion, finely chopped (about 1 cup/140 g)
• 3 garlic cloves, minced
• 1 1/2 cups (300 g) arborio rice (gluten-free)
• 1/2 cup (120 ml) dry white wine, gluten-free, optional

Vegetables & Finish

• 12 oz (340 g) cremini or baby bella mushrooms, sliced 6 mm (1/4 inch)
• 1 cup (140 g) frozen peas, thawed
• 3/4 cup (60 g) freshly grated Parmigiano-Reggiano, plus extra for serving
• Zest of 1 lemon and 1 tbsp (15 ml) lemon juice
• 1/4 cup (10 g) chopped fresh flat-leaf parsley
• 3/4–1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste

Step-by-Step Instructions

Step 1: Heat the stock

Pour the gluten-free stock into a small saucepan and bring it to a bare simmer over low heat. Keep it hot but not boiling throughout cooking; warm stock helps the rice cook evenly and release starch for creaminess.

Step 2: Sear the mushrooms

In a wide, heavy 12-inch (30 cm) skillet or Dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high. Add half the mushrooms in a single layer and cook, undisturbed, 2–3 minutes until browned, then stir and cook 2 minutes more. Season lightly with salt and pepper and transfer to a bowl. Repeat with remaining mushrooms, adding the remaining 1 tbsp olive oil if the pan looks dry. Set mushrooms aside.

Step 3: Sauté aromatics and toast the rice

Reduce heat to medium. Add 1 tbsp butter to the pan. Stir in onion with a pinch of salt and cook 3–4 minutes until translucent and tender. Add garlic and cook 30 seconds until fragrant. Stir in the arborio rice, coating it in the fat, and toast 2–3 minutes until the edges of the grains look translucent and you smell a nutty aroma.

Step 4: Deglaze (optional but great)

Pour in the gluten-free dry white wine and stir until it mostly evaporates, 1–2 minutes, scraping up any browned bits. If skipping wine, proceed directly to adding stock.

Step 5: Build the creaminess

Add a ladle of hot stock (about 1/2 cup/120 ml) and stir gently but consistently until the liquid is nearly absorbed. Continue adding stock a ladle at a time, stirring often and maintaining a gentle simmer. Adjust heat to keep a soft bubble. This process should take 18–20 minutes. Taste: the rice should be al dente (tender with a slight bite), and the texture should be creamy and slightly loose.

Step 6: Add peas and return mushrooms

During the last 2–3 minutes of cooking, stir in the peas and the reserved seared mushrooms. Warm through. If the risotto thickens too much, add another splash of hot stock to maintain a creamy, flowing consistency.

Step 7: Finish, rest, and serve

Remove the pan from the heat. Vigorously stir in the remaining 2 tbsp cold butter, the Parmesan, lemon zest, and lemon juice until glossy and emulsified. Fold in parsley. Taste and adjust salt and pepper. Let the risotto rest 1–2 minutes to relax the starch. Serve immediately with extra Parmesan, a few parsley leaves, and a final whisper of lemon zest.

Pro Tips

• Use a wide pan for faster evaporation and creamier texture; depth isn’t as important as surface area.
• Keep stock hot. Cool stock slows cooking and tightens the grains.
• Stir regularly, not furiously. Gentle, frequent stirring releases starch without turning the rice gluey.
• Season gradually. Parmesan and stock both contain salt—taste before adding more.
• For perfect texture, aim for all’onda: when you shake the pan, the risotto should ripple like a wave.
• Gluten-free assurance: choose stock and wine labeled gluten-free if you’re highly sensitive.

Variations

• Spring Green Risotto: Add 1 bunch asparagus (trimmed, sliced 2 cm) with the peas; finish with extra lemon zest and a handful of baby spinach to wilt.
• Porcini Mushroom Boost: Soak 1/2 oz (14 g) dried porcini in 1 cup (240 ml) hot water 20 minutes; strain and add the soaking liquid to your stock. Chop soaked porcini and sauté with the fresh mushrooms.
• Dairy-Free: Use olive oil plus 2 tbsp plant-based butter to finish, and swap Parmesan for 1/3 cup (15 g) nutritional yeast or a gluten-free vegan Parmesan alternative.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of hot stock or water, stirring until creamy again; add a pat of butter and a sprinkle of Parmesan to revive. Freezing isn’t ideal for risotto’s texture. To prep ahead, slice mushrooms, chop aromatics, zest the lemon, and warm the stock. For entertaining, par-cook the risotto: cook for 12 minutes, spread on a sheet pan to cool, then finish with hot stock to al dente right before serving (about 7–8 more minutes).

Nutrition (per serving)

Approximate: 570 calories; 22 g fat; 73 g carbohydrates; 3 g fiber; 14 g protein; 770 mg sodium.