Risotto is one of my favorite comfort foods to make at home. I have made several different types of risottos but this Spring Pea Mushroom Risotto by The College Housewife is my favorite for spring and early summer. I love the taste of the fresh peas and Parmesan together!
- Pick a dry white wine you love to drink to use in the risotto and pour yourself a glass while you stir in the vegetable stock. Make it fun!
- Don’t skimp on the mushrooms! I like to add more mushrooms, especially if this is the main dish.
- Making risotto for the side dish? This would be great served with shrimp, scallops, or chicken.
- If you can’t find fresh peas, there is nothing wrong with frozen peas.
TASTE: Creamy, Cheesy, and fresh!
TIME: 50-55 minutes
TROUBLE: Risotto takes patience but it is totally worth it! You will need to continue to stir the risotto while the vegetable stock is being absorbed (about 25-30 minutes). I personally find it very relaxing, so pour yourself a drink and enjoy the process!