Mushroom, pea and lemon vegetarian risotto
Creamy arborio risotto studded with browned chestnut mushrooms, sweet peas and bright lemon — simple, comforting and suitably indulgent.
This mushroom, pea and lemon risotto is the sort of midweek treat that feels like a hug on a plate. Earthy mushrooms, sweet peas and a hit of lemon make it lively rather than heavy — perfect for dinner with friends or a cosy solo supper.
It needs a little attention at the hob while you add the stock, but it's straightforward: warm stock, patient stirring and a good final stir of butter and cheese for that irresistibly silky finish.
Ingredients
- 320 g arborio rice
- 1.2 l vegetable stock — kept hot
- 30 ml olive oil
- 40 g unsalted butter
- 1 brown onion — finely chopped
- 2 garlic cloves — finely sliced or crushed
- 300 g chestnut mushrooms — thickly sliced
- 150 g frozen peas
- 100 ml dry white wine
- 1 lemon — zest and 1 tbsp juice
- 15 g fresh flat-leaf parsley — roughly chopped
- 60 g vegetarian Parmesan-style hard cheese — finely grated
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- large heavy-based frying pan or wide sauté pan
- saucepan to keep stock hot
- ladle
- microplane or fine grater
- wooden spoon
Instructions
Put the vegetable stock in a saucepan and bring it to a gentle simmer; keep on a low heat so it's hot but not boiling.
Heat 15 ml of the olive oil and half the butter in a large heavy-based frying pan over a medium heat. Add the brown onion and cook, stirring, until soft and translucent, about 5 minutes.
Turn the heat up slightly, add the garlic cloves and chestnut mushrooms and fry until the mushrooms are deep golden and most of the moisture has evaporated, 6–8 minutes.
Stir in the arborio rice and cook, stirring constantly, for 2 minutes so each grain is glossy and slightly toasted.
Pour in the dry white wine and simmer, stirring, until it has almost completely evaporated, about 1½ minutes.
Add one ladleful of hot vegetable stock to the rice and stir until mostly absorbed. Continue adding the stock, one ladle at a time, stirring frequently and allowing the rice to absorb it between additions. Keep going for about 18 minutes until the rice is al dente and the texture is creamy.
With around 3 minutes cooking time left, stir in the frozen peas so they heat through but keep their colour and bite.
Remove the pan from the heat. Stir in the remaining butter, the vegetarian Parmesan-style hard cheese, the lemon zest and about 1 tablespoon lemon juice. Fold in the chopped parsley, taste and season with sea salt and black pepper. Leave to rest for 2 minutes — the risotto will become silkier as it stands.
Tips
- Keep the stock hot — cold stock shocks the rice and lengthens cooking time.
- Stir frequently but not constantly; short bursts of stirring help release starch while avoiding overworking the rice.
- If the risotto looks too dry before the rice is cooked, add another ladle of hot stock; if too wet, cook a minute or two more to reduce.
- Toast the rice until glossy before adding wine — it helps the grains stay separate and gives a better texture.
- Make ahead: cook the risotto until just shy of al dente, cool quickly, then reheat with extra hot stock or a splash of water and finish with butter and cheese.
Substitutions
arborio rice → carnaroli rice, same weight
Stays closevegetarian Parmesan-style hard cheese → nutritional yeast (2–3 tbsp) for a dairy-free, less creamy finish
Noticeably differentfrozen peas → fresh peas, same weight (add a little earlier if very sweet and tender)
Stays close
Nutrition
Per serving · estimated
- 568
- Calories
- 15 g
- Protein
- 72 g
- Carbs
- 22 g
- Fat
- 4 g
- Fibre
- 4 g
- Sugar
- 500 mg
- Sodium
FAQ
Can I make the risotto in advance?
You can par-cook (stop just before al dente), cool quickly and refrigerate. Reheat gently with hot stock or water and finish with butter and cheese. Best eaten the same day.
How do I know when the rice is done?
Taste a grain: it should have a slight chew in the centre (al dente) and the overall texture should be creamy, not soupy or chalky.
Why must the stock be hot?
Hot stock keeps the cooking temperature steady so the rice cooks evenly. Adding cold stock slows cooking and can make the texture uneven.
Can I use a different mushroom?
Yes — chestnut mushrooms brown nicely, but field or shiitake also work. Avoid wet, pre-sliced mushrooms that tend to steam rather than brown.
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