• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Resplendent Kitchen
  • About Me
  • Recipes
  • Services
  • Subscribe
menu icon
go to homepage
  • About Me
  • Recipes
  • Services
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Services
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mains

    Vegan Mushroom Risotto with Peas

    Published: Mar 30, 2022 by Emily This post may contain affiliate links

    99 shares
    • Share
    • Yummly
    Jump to Recipe Print Recipe
    pin

    Are you looking for a delicious and easy vegan recipe that is sure to impress your guests? Look no further than this vegan mushroom risotto with peas!

    You'll love how the creamy risotto pairs wonderfully with the earthy mushrooms and sweet peas. It's perfect for date night or whenever!

    Two white bowls with vegan mushroom risotto with peas with glass of white wine and small white plate
    Jump to:
    • What kind of rice is best?
    • Ingredients
    • Instructions
    • Variations
    • Substitutions
    • Equipment
    • Storage
    • Tips
    • FAQ
    • More recipes
    • Recipe

    This recipe was inspired by my other mushroom risotto recipe. I wanted to make a risotto recipe combining mushrooms and peas.

    It's no secret that I love cooking with mushrooms, as you can see in these recipes: Wild Mushroom and Leek Risotto, Vegan Polenta with Roasted Mushrooms, Asparagus Mushroom Pasta, and this Mushroom Tofu Scramble.

    Peas add a slight sweetness with pair nicely with the earthy mushrooms. You can make this dish with fresh peas in the spring, but I used frozen peas which are available year-round. Try my Creamy Vegan Pasta with Peas!

    What kind of rice is best?

    It is best to use short-grain rice specified for risotto such as Arborio, Carnaroli, Vialone Nano, and Baldo. Carnaroli is high-starch rice that is plumper and larger than arborio rice, making a very creamy risotto.

    Arborio rice is the most popular short-grain rice for making risotto and is the rice I used to make this recipe. It's readily available at grocery stores or online.

    These types of risotto rice have the perfect amount of starch needed to create a creamy texture for risotto, although they differ in length, texture, and starch content. The creaminess comes from the rice as the starches are released through the cooking process.

    Regular short-grain rice or long-grain rice will not yield the same result; it will lack the characteristic creaminess of risotto.

    Ingredients

    Here are the ingredients you'll need to make this incredibly tasty vegan mushroom risotto with peas:

    Ingredients to make Mushroom Risotto with peas
    • Dried mushrooms - You can use edible dried mushrooms of your choice, I order them online or get them at the grocery store. I used dried wood ear mushrooms, which are soaking in water in the photo above. They add a concentrated mushroom flavor, plus the liquid gets added to the broth which adds depth of flavor. Strain the broth to get any grittiness out, especially if using porcini mushrooms.
    • Vegetable stock or mushroom stock - Use a flavorful stock of your preference. Homemade is the best, but I always keep storebought options such as vegan organic vegetable base such as Better Than Bouillon in the fridge for convenience.
    • Arborio rice - This high-starch short-grain rice is the most popular for making risotto, which is what I used. I've cooked with Lundbery Family Farms Arborio rice over the years with great results.
    • Dry white wine, such as Pinot Grigio or Sauvignon Blanc.
    • Fresh Mushrooms - I recommend a mix of wild mushrooms and cremini mushrooms or baby bellas.
    • Fresh thyme - Stir it in at the end.
    • Frozen peas - There is no need to thaw them. You can use fresh peas as well.
    • Vegan butter - Stir in at the end for extra creaminess.
    • White miso paste - This adds umami flavor and more dimension to this dish.
    • Chopped fresh parsley to stir in at the end for extra color and flavor, optional
    • Fresh lemon juice - Stir it in at the end, if desired, for additional acidity, especially if you are not adding white wine. The lemon juice is not pictured.
    • Grated vegan Parmesan cheese - I love Violife's vegan Just Like Parmesan (not sponsored, I really like this product!).

    See the recipe card for exact quantities.

    Instructions

    If this is your first time making risotto, this restaurant-worthy dish can seem intimidating. Actually, it's easy to make, it just takes a bit of time and attention. Here's how to make this delicious vegan mushroom risotto with peas:

    Prepare the dried mushrooms

    • If you are pressed for time, you can skip the dried mushrooms. If you have the time, however, this step is worth it for adding more flavor to the broth.
    • Soak dried wild mushrooms in 1 ½ cups of hot water for one hour. Strain and reserve the mushroom liquid and keep it next to the vegetable broth.
    • Clean the mushrooms by brushing any dirt off. Small and delicate mushrooms should be left whole, and mushrooms like maitake can just be separated into small pieces. Chop the dried mushrooms and set aside.

    Heat the vegetable stock

    • Bring the vegetable stock to a simmer in a saucepan, and keep a ladle nearby. Stir in the white miso paste, making sure it is dissolved. Taste to check that the broth is well seasoned. Depending on the stock you use, you may not need to any salt since the miso paste is salty.
    • Keep the stock simmering on the stove at low heat while you make the risotto. You will be gradually adding the hot broth to the risotto in increments. Add the mushroom water to the saucepan to heat it with the vegetable stock when you have room in your saucepan.

    Cook the fresh mushrooms

    • Heat a large saucepan over medium heat to medium-low heat for 3 minutes. Add oil; once it is shimmering, add the fresh mushrooms and saute until they are softened and browning at the edges, around 7 to 10 minutes. The mushrooms will "squeak" as you stir them in the pan as they start to release water.
    • Stir in the garlic once the mushrooms are browning at the edges, for 30 seconds. I usually do not add salt because the broth has enough salt. Set aside.
    • Tip: You can cook the mushrooms while you are cooking the risotto to save time.
    Saucepan filled with broth on marble background
    Sauteed mushrooms in 12-inch skillet with wooden spoon on marble background

    Make the risotto

    • Heat a risotto pan or saucier pan on medium heat for 3 minutes. Add olive oil and when it shimmers, add the shallot and saute for 5 minutes, until it is softened.
    • Then you can add the arborio rice and stir constantly for 3 minutes. Add the white wine (or vegetable broth in its place) and stir occasionally on medium to medium-low heat until it has absorbed.
    Sauteed shallot with olive oil in saucepan on marble background
    Arborio rice with cooked shallot and olive oil in saucepan on marble background
    • Now you can add a ladleful of simmering stock. Stir often, but not constantly, approximately every 30 seconds or so, until the broth is almost absorbed, until your spoon makes a clear track in the rice.
    • Be sure to stir the bottom of the pan so the rice does not stick. Taste every few minutes, noticing how the texture of the rice changes, and adjust the salt if needed.
    • Repeat and continue adding another ladle of broth, stirring often and adding more broth when rice is almost dry. Repeat this for at least 15 minutes. Feel free to add the mushroom water to the vegetable stock to heat it.
    • Keep an eye on the broth to make sure it's not bubbling furiously or not bubbling enough!
    Arborio rice in saucepan with white wine, shallots, and olive oil.
    Arborio rice with vegetable stock in sauepan on marble background

    Add the dried mushrooms

    • Now you can add the rehydrated dried mushrooms, and stir for another 5 to 10 minutes, adding more stock like before, until the rice is cooked. The rice should be tender all the way through but still al dente and creamy. Taste and adjust seasoning.
    Vegetable broth added to saucepan with arborio rice on marble background
    Dried mushrooms added to risotto in saucepan on marble background

    Add the peas and cooked mushrooms

    • Stir in frozen peas and cooked and the cooked mushrooms you set aside earlier.
    • Add another ladle of broth to rice, plus the butter. Stir in thyme and parsley, if desired, as well as ¼ cup of vegan Parmesan. Remove the saucepan from the heat.
    Cooked mushrooms and frozen peas added to risotto in saucepan on marble background
    Mushroom risotto with peas and all ingredients in saucier on marble background

    Hint: For risotto with more liquid, add a little extra water or broth at the end until it reaches your preferred consistency. I prefer my risotto to be less loose and a bit thicker.

    Stirring peas and mushrooms into risotto in saucepan on marble background
    Stirring vegan mushroom risotto with peas in saucepan on marble background

    Serve

    If you've never made risotto before, you may be wondering about how the final texture should be. The finished risotto should be creamy and rich, with the grains of rice having a slight bite (al dente).

    • Serve immediately. Top with additional vegan Parmesan if desired.

    Hint: Save any leftover stock, and keep it separate from the leftover risotto. Add it when reheating the risotto.

    Closeup of vegan mushroom pea risotto in white bowl with spoon

    Variations

    Deluxe: Add a small drizzle of truffle oil on top of the risotto before serving. Or for a change, try this carnaroli rice to make the risotto.

    Kid-friendly: Skip the white wine and use vegetable stock instead. Be sure to stir in lemon juice at the end.

    Short on time: Skip soaking the dried mushrooms and save them for another night when you have more time!

    Substitutions

    • Shallot - You can use finely chopped yellow onion or white onion instead.
    • Wild mushrooms - You can use any type of fresh mushrooms you like, a variety of mushrooms is a great way to enjoy this recipe: shiitake mushrooms, portobello, or crimini mushrooms, which are also known as Baby Bella. Regular white button mushrooms will work as well.
    • Dried wild mushrooms - If you don't have them or if you don't have the time to soak them, it's fine to skip them.
    • Peas - If you don't have peas, you can skip them, or add grilled asparagus as a side. You can add one cup of fresh asparagus, chopped into 1-inch pieces, during the last five minutes of cooking.
    • White wine - You can use vegetable stock instead.
    • Vegan Parmesan - If you don't have this, you can skip it or stir in a couple tablespoons of nutritional yeast. The risotto will be delicious and creamy whether you add this or not.

    Equipment

    • Medium to large skillet (10-inch to 12-inch) for cooking the mushrooms. I love my All-Clad 12-inch stainless steel skillet.
    • Small saucepan to keep the broth simmering
    • Risotto pan or saucier to cook the risotto
    • Cutting board
    • Chef's knife
    • Fine metal sieve - for straining the liquid from the dried mushrooms

    Storage

    Refrigerate for two to three days in an airtight glass container.

    Reheat leftovers on the stovetop, adding leftover stock or water to loosen the risotto.

    Risotto does not stand up well to freezing.

    Two plates with Mushroom Risotto with peas and glass of wine and white plate on marble background

    Tips

    Do not rinse the arborio or carnaroli rice before adding it to the pot, you don’t want to rinse the starches off. The starches in the rice make the risotto creamy.

    Simmer the risotto slowly on medium to low-medium heat, stirring often. If you turn up the heat to hurry things up, it will affect the flavor and texture. You want to be sure the liquid isn't cooking too slowly or too quickly.

    If you have the time, make a homemade mushroom or vegetable stock. It does make a difference! That said, I usually purchase stock for convenience. Choose a tasty broth because it makes all the difference in risotto! The broth should taste good by itself.

    FAQ

    Do I have to use arborio rice?

    It's preferable to use risotto rice such as arborio, carnaroli, or Vialone Nano to achieve the characteristic creaminess that risotto is known for. There really isn't a replacement. If you use basmati rice, jasmine rice, or another type of rice not suited to risotto, you'll have a delicious rice dish or pilaf, but it won't be risotto. However, you can call it whatever you want! There are all sorts of "risotto" variations.

    How do I get creamy risotto?

    Use the proper type of risotto rice as mentioned above, and stir frequently while cooking to release the starches. You don't need to stir constantly. The rice grains rub against each other resulting in that luxurious richness and creaminess that risotto is known for.

    More recipes

    • Vegan Polenta with Roasted Mushrooms
    • Vegan Meatballs with Lentils and Walnuts
    • Wild Mushroom and Leek Risotto
    • Vegan Asparagus Mushroom Pasta

    I hope you enjoyed this recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star rate it and leave a comment below. Follow me on Instagram and Facebook and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.

    Recipe

    White bowl with vegan Mushroom Risotto with peas with spoon and grey napkin

    Vegan Mushroom Risotto with Peas

    Emily Miller
    Are you looking for a delicious and easy vegan recipe that is sure to impress your guests? Look no further than this Vegan Mushroom Risotto with Peas! You'll love how the creamy risotto pairs perfectly with the earthy mushrooms and sweet peas. It's perfect for date night or when you are entertaining!
    5 from 120 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Mushroom liquid 1 hr
    Course Main Course
    Cuisine Italian
    Servings 6 servings
    Calories 362.4 kcal

    Equipment

    • Risotto pan or medium-large saucepan
    • small saucepan
    • cutting board
    • chef's knife
    • Large skillet 10-inch or 12-inch, stainless steel or cast iron

    Ingredients
      

    For the mushroom water (optional)

    • ¾ oz dried wild mushrooms
    • 1 ½ cups hot water after soaking mushrooms, save water to add to broth below

    For the Mushroom Risotto with Peas

    • 6 cups vegetable broth or mushroom broth
    • 2 tablespoons white miso paste
    • 4 tablespoons extra-virgin olive oil divided
    • ¾ pound mixed mushrooms, such as crimini and oyster cleaned as needed and torn or sliced into smaller pieces if thick (leave small wild mushrooms whole), or baby bella mushrooms
    • ½ teaspoon fine sea salt optional, to taste
    • 2 garlic cloves minced
    • ½ cup shallot finely chopped
    • 1 ½ cups arborio rice or carnaroli rice
    • ½ cup dry white wine Pinot Grigio or Sauvignon Blanc
    • 1 cup frozen peas
    • 1 tablespoon vegan butter softened
    • 1 tablespoon fresh thyme plus extra for garnish
    • 2 tablespoons fresh parsley, chopped optional to stir in at the end
    • 1 tablespoon lemon juice, fresh optional
    • ½ cup vegan Parmesan cheese, divided grated
    • ½ teaspoon black pepper freshly ground, at time of serving

    Instructions
     

    To make the mushroom water (optional):

    • Soak dried wild mushrooms in 1 ½ cups hot water for one hour. Strain the hydrated mushrooms and reserve the mushroom liquid to add to the vegetable broth. Chop the hydrated mushrooms once cooled.

    To make the Mushroom Risotto with Peas

    • Bring the stock to a simmer in a saucepan. Stir in white miso to make sure it is dissolved. Taste and adjust salt if necessary, and keep simmering at low heat.
    • Heat a large saucepan over medium heat to medium-low heat for 3 minutes. Add 2 tablespoons olive oil. When shimmering, add fresh mushrooms and saute until softened and browning at the edges, for 7 to 10 minutes. Then stir in garlic for 30 seconds. Set aside.
    • Heat a risotto pan on medium heat for 3 minutes. Add 2 tablespoons olive oil. When shimmering, add shallots and saute for 5 minutes until softened. Add arborio rice and stir constantly for 3 minutes. Add white wine and stir occasionally until it has almost all absorbed.
    • Add a ladle of stock. Stir often until broth is almost absorbed. Add another ladle of broth and continue cooking, stirring often and adding more broth when rice is almost dry, repeating this method for at least 15 minutes. Taste rice occasionally to check level of doneness; adjust salt if needed.
    • Continue adding broth to the risotto mixture, add the hydrated wild mushrooms, and stir occasionally for another 5 to 10 minutes. Rice should be tender all the way through but still al dente and creamy. Taste and adjust seasoning if needed..
    • Add the frozen peas, cooked mushrooms, butter, and thyme. Add another ladle of broth to risotto, and stir. Stir in parsley and lemon juice if desired. Stir in ¼ cup of vegan Parmesan, and remove from heat. Serve immediately and season with freshly ground black pepper. Top with additional vegan Parmesan.

    Notes

    • Do not rinse arborio rice before adding it to the pot. You need high-starch rice to make risotto; do not use basmati or jasmine rice.
    • Reserve leftover broth for leftover risotto, or use it to make soup.
    • Refrigerate leftovers for  2 to 3 days. Let cool completely before transferring to an airtight glass container. Do not freeze risotto for best results.
    • Reheat: Heat ½ cup to 1 cup of leftover broth or water in a medium saucepan over medium heat. Add the leftover risotto and stir occasionally, serving when it is hot.

    Nutrition

    Serving: 1servingCalories: 362.4kcalCarbohydrates: 51.8gProtein: 9gFat: 12.9gSaturated Fat: 2.4gSodium: 364mgFiber: 5.4gSugar: 5.8g
    Keyword gluen-free
    Tried this recipe?Let us know how it was!

    Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.

    More Vegan Mains Recipes

    • Vegan creamy mushroom pasta
    • The Best Black Bean Lentil Burgers
    • The Best Vegan JUST Egg Quiche
    • Tofu Salad Sandwich
    99 shares
    • Share
    • Yummly

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Chenée

      March 31, 2022 at 1:52 pm

      5 stars
      This risotto is delicious. I made it for some guests and everyone raved about it!

      Reply
      • Emily

        March 31, 2022 at 2:52 pm

        Thank you for your wonderful review, Chenée! I'm really glad to hear that your guests loved the risotto and that it was a success.

        Reply
    2. Tara

      March 31, 2022 at 4:48 pm

      5 stars
      Oh yum! This risotto looks so good! I love that vibrant pop of color from the peas. Such great ideas for variations too.

      Reply
      • Emily

        March 31, 2022 at 5:23 pm

        Thank you, Tara, for your review!

        Reply
    3. Anjali

      March 31, 2022 at 5:01 pm

      5 stars
      This vegan risotto was so hearty and satisfying!! My whole family loved it!

      Reply
      • Emily

        March 31, 2022 at 5:24 pm

        Thank you for the feedback, Anjali. I'm so glad your family enjoyed our vegan risotto recipe! This is one of my favorite dishes to make. You're right--it is hearty and satisfying!

        Reply
      • Anna

        April 05, 2022 at 4:44 am

        5 stars
        Fantastic risotto recipe. Combination of peas and mushrooms is great, I love all those ingredients. Addition of wine is also nice - brings out all the flavors.

        Reply
        • Emily

          August 27, 2022 at 3:14 pm

          Thank you, Anna!

          Reply
    4. Casey

      March 31, 2022 at 6:12 pm

      5 stars
      Perfect! Everyone loved this--will make again for sure!

      Reply
      • Emily

        March 31, 2022 at 8:50 pm

        Thanks for the 5-star review, Casey! I'm so glad to hear everyone enjoyed this recipe!

        Reply
    5. Nancy

      April 02, 2022 at 10:33 am

      5 stars
      This mushroom risotto is so lovely. Really nice flavours.

      Reply
      • Emily

        April 02, 2022 at 10:37 am

        Thank you for the feedback, Nancy! I'm glad to hear that you liked this recipe and I hope it inspires others to try it out as well!

        Reply
    6. Stephanie

      April 02, 2022 at 10:58 am

      5 stars
      This recipe was an absolute hit at dinner last night! Thanks for sharing such a great recipe with us!

      Reply
      • Emily

        April 02, 2022 at 11:05 am

        Thank you for the kind review, Stephanie. I'm glad to hear you enjoyed this recipe!

        Reply
    7. Michelle

      April 02, 2022 at 1:31 pm

      5 stars
      Risotto is the perfect consistency and I love the sweetness of the peas!

      Reply
      • Emily

        April 02, 2022 at 2:57 pm

        Thank you, Michelle! I'm so glad that the dish was a success. This risotto is one of our favorite dishes and it's great to hear that you enjoyed it!

        Reply
    8. Jean

      April 02, 2022 at 6:33 pm

      5 stars
      It's so filling and delicious and yes, when looking for something to prepare, this can be done in just an hour.

      Reply
      • Emily

        April 02, 2022 at 11:19 pm

        Thank you for your review, Jean! I'm so glad you enjoyed this recipe!

        Reply
    9. Katie

      April 02, 2022 at 6:34 pm

      5 stars
      Oh this recipe is incredible! I love mushroom risotto, so I was stocked to find a recipe so I could make it at home. I'll be making this again for sure!

      Reply
      • Emily

        April 02, 2022 at 11:20 pm

        Hi Katie, thank you for the review and I'm so glad you enjoyed the recipe!

        Reply
    10. Tavo

      April 03, 2022 at 1:38 am

      5 stars
      First time I tried adding peas to my mushroom risotto! I liked the popping bites. Really nice recipe, thanks for sharing!

      Reply
      • Emily

        April 03, 2022 at 8:38 am

        Thank you for your review Tavo! I'm so glad to hear that you enjoyed the recipe!

        Reply
    11. Shilpa

      April 03, 2022 at 4:26 am

      5 stars
      This vegan risotto was so creamy and delicious. Thanks for the lovely recipe!

      Reply
      • Emily

        April 03, 2022 at 8:39 am

        Thank you for your review, Shilpa, I'm so glad to hear you enjoyed our recipe!

        Reply
    12. Jan

      April 04, 2022 at 2:00 pm

      5 stars
      Peas work so well in risotto. We thoroughly enjoyed your recipe. I made a big batch for seconds the next day.

      Reply
      • Emily

        April 04, 2022 at 3:24 pm

        Thank you so much for your feedback, Jan. I'm glad to hear that you enjoyed the risotto!

        Reply
    13. Kayla

      April 04, 2022 at 2:30 pm

      5 stars
      Loving this mushroom risotto! It was so easy and delicious! A new favorite for sure!

      Reply
      • Emily

        April 04, 2022 at 3:25 pm

        Thank you for your review, Kayla! I'm so glad to hear that this recipe was a hit and that it's become one of your favorites.

        Reply
    14. Kate

      April 04, 2022 at 3:41 pm

      5 stars
      OMG, I love this pasta recipe, would recommend it!

      Reply
      • Emily

        April 04, 2022 at 3:47 pm

        Thank you so much for your review, Kate!

        Reply
    15. Dave

      April 04, 2022 at 3:56 pm

      5 stars
      My wife loves mushroom risotto - I made this for her and she LOVED it!

      Reply
      • Emily

        April 04, 2022 at 3:58 pm

        I'm glad to hear it, Dave! Thank you so much for the 5-star review!

        Reply
    16. Antonia

      April 08, 2022 at 12:37 pm

      5 stars
      Thank you so much for this recipe! The instructions were very clear and the risotto turned out absolutely delicious!!! I also really appreciated the tip to leave extra broth to use for leftovers.

      Reply
      • Emily

        April 08, 2022 at 3:24 pm

        Thank you for your review, Antonia! I'm so glad to hear that the recipe turned out well and that my instructions were clear! I'm always happy to provide tips on how to make the most of leftovers!

        Reply

    Primary Sidebar

    Emily Miller

    Hi, I'm Emily, the photographer, writer, and cook behind Resplendent Kitchen. My goal is to show you how easy it is to cook delicious seasonal vegan recipes that are healthy for you, the animals, and the environment!

    More about me →

    Game Day Recipes

    • Homemade Vegan Pretzel Bites
    • 4 Ingredient Guacamole Recipe
    • Roasted Beet Hummus with Horseradish
    • Vegan Horseradish Aioli
    • Easy Baked Sweet Potato Fries
    • Tamarind Margarita Recipe

    As Seen In

    Featured in.

    How to support Resplendent Kitchen

    Side view of buy me a coffee.
    • Facebook
    • Instagram
    • Pinterest

    Footer

    About

    • Privacy Policy
    • T&C
    • About Emily
    • Portfolio

    Recipes

    • Breakfast
    • Mains
    • Sides
    • Dessert
    • Drinks
    • Appetizers

    Let's Connect!

    • Instagram
    • Facebook
    • Pinterest
    • Contact
    • Buy me a coffee!
    • Amazon Storefront

    Copyright © 2023 Resplendent Kitchen