Rice dishes
Mushroom, pea & parmesan risotto
Creamy risotto with golden mushrooms, sweet peas, parmesan and a squeeze of lemon, stirred patiently for a proper, glossy finish.
- 50 min · 15 min hands-on
- Serves 4
- Large heavy-based saucepan or deep frying pan, small saucepan, ladle
- Contains milk, mushroom
- Vegetarian
- Complete meal
One serve gives you
Daily needs: Female 31–50- Protein 16 g · 14%
- Carbs 67 g · 58%
- Fat 15 g · 28%
- Fibre 7 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Ingredients
Weights for 4 servings. Per-serve nutrition stays the same.
- 20 g
- 400 g
- 20 g
- 150 g
- 10 g
- 3 g
- 320 g
- 125 g
- 900 g
- 150 g
- 200 g
- 50 g
- 15 g
- 10 g
- 1 g
Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.
Method
5 steps · about 50 min- Heat the stock in a small saucepan and keep it at a bare simmer. Heat 10 g of the olive oil in a large heavy-based saucepan over medium-high heat and cook the mushrooms for 6–8 minutes, stirring only occasionally, until their liquid has evaporated and they are deep golden. Tip them into a bowl.
- Reduce the heat to medium. Add the remaining 10 g oil and 10 g of the butter, then the onion, and cook for 6 minutes until soft but not brown. Add the garlic and thyme for 30 seconds, then the rice; stir for 2 minutes until the grains look translucent at the edges.
- Pour in the white wine and stir until it has almost all been absorbed. Add the hot stock a ladleful at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. After about 18 minutes the rice should be tender with a slight bite; use the hot water only if the stock runs out before the rice is ready.
- Stir in the peas and most of the mushrooms for the final 3 minutes, until the peas are hot. The risotto should be loose enough to slowly spread when spooned onto a plate; add a splash more hot water if it is stiff.
- Take the pan off the heat. Stir in the remaining 10 g butter, the parmesan-style cheese, lemon juice and pepper, cover and rest for 2 minutes. Serve topped with the remaining mushrooms and the parsley.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
One serve gives you
Daily needs: Female 31–50- Protein 16 g · 14%
- Carbs 67 g · 58%
- Fat 15 g · 28%
- Fibre 7 g
Highest in this recipe
Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.
Calculation limitations
- Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.
Every nutrient, and where it comes from
152 nutrients and food components, and the ingredients that supply each one.
See all 152 with a free account
Every vitamin, mineral, fat, sugar and amino acid in this recipe, per serve or for the whole batch, and which ingredients supply each one. Free, no card needed.
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About this recipe and its sources
Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.
- Olive oil, divided: Whole-recipe edible weight.
- Mushrooms, sliced: Whole-recipe edible weight.
- Unsalted butter, divided: Whole-recipe edible weight.
- Brown onion, finely diced: Whole-recipe edible weight.
- Garlic, finely chopped: Whole-recipe edible weight.
- Fresh thyme leaves: Whole-recipe edible weight.
- Arborio rice, uncooked: Whole-recipe edible weight.
- Dry white wine: Whole-recipe edible weight.
- Reduced-salt stock, kept hot: Whole-recipe edible weight.
- Hot water, if needed: Whole-recipe edible weight.
- Frozen green peas: Whole-recipe edible weight.
- Parmesan-style hard cheese made with vegetarian rennet, finely grated: Whole-recipe edible weight.
- Lemon juice: Whole-recipe edible weight.
- Flat-leaf parsley, chopped: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Olive oil, divided: Oil, olive
- Mushrooms, sliced: Mushroom, common, fresh, raw
- Unsalted butter, divided: Butter, plain, no added salt
- Brown onion, finely diced: Onion, mature, brown skinned, peeled, raw
- Garlic, finely chopped: Garlic, peeled, fresh, raw
- Fresh thyme leaves: Thyme, fresh, raw
- Arborio rice, uncooked: Rice, white, uncooked
- Dry white wine: Wine, white
- Reduced-salt stock, kept hot: Stock, liquid, all flavours, reduced salt, prepared
- Hot water, if needed: Water, tap
- Frozen green peas: Pea, green, frozen, boiled, drained
- Parmesan-style hard cheese made with vegetarian rennet, finely grated: Cheese, parmesan, fresh, regular fat
- Lemon juice: Juice, lemon
- Flat-leaf parsley, chopped: Parsley, continental, fresh, raw
- Ground black pepper: Pepper, black, ground