creamy parmesan risotto

This spring pea risotto is light and creamy with lots of fresh herbs and parmesan cheese! It&#39;s easy to make and comes together in 30 minutes!

Spring Pea Risotto

peas

unsalted butter

shallot (diced)

garlic (minced)

arborio rice

white cooking wine

thyme

vegetable stock (substitute chicken stock

parmesan cheese (shredded)

lemon zest

lemon juice

fresh mint (substitute other fresh herbs like basil)

salt and pepper (to taste)

The first step is to blanch the fresh peas so that they stay crisp and bright green. Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice and cover with with water. Set aside.

Drop the peas into the boiling water and blanch for 1-2 minutes.

Remove the peas and immediately immerse in the ice bath for about 20 seconds. Drain and set aside. Note: Do NOT leave the peas in the water as they will get soggy.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you&#39;re lazy like me). Remove from the heat and set aside.

In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant. 

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock and the fresh thyme, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it&#39;s all absorbed and the rice is fully cooked. 

Stir in the parmesan, blanched peas, and lemon juice. Then taste and add salt and pepper if needed. 

Garnish the spring pea risotto with fresh herbs and lemon zest and enjoy! I also love to add some fresh spring peas and microgreens too!

This creamy mushroom risotto is loaded with parmesan cheese and topped with crispy shiitake mushrooms. It&#039;s the perfect cozy meal!

Mushroom Risotto

Vegetable Stock

olive oil

shiitake mushrooms (sliced)

cremini mushrooms (finely chopped)

garlic (diced

thyme (chopped)

sage

Parmesan cheese (shredded)

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you're lazy). Remove from the heat and set aside.

In a large skillet or stockpot, melt the butter with the olive over medium-high heat then add in the sliced shiitake mushrooms. Saute for 3-5 minutes or until golden brown and lightly crispy. Remove from the pot and set aside.

Reduce the heat to medium-low and add in the cremini mushrooms, shallots, and garlic. Saute for about 5 minutes or until lightly browned and fragrant. 

Add in 1/2 cup of the warmed vegetable stock and the fresh thyme and sage, and stir the risotto until completely absorbed, then add in another 1/2 cup and repeat. Continue to add in the stock 1/2 cup at a time until it&#39;s all absorbed and the rice is fully cooked. 

Stir in the Parmesan. Then taste and add salt and pepper if needed. 

Top with the crispy shiitakes and enjoy!

This was my first time making risotto. WOW!!! It came out perfectly. The flavors and texture were spot on. I dare to say this is one of the best things I’ve ever made. Thank you for sharing your wonderful recipe :)

Loved this so much! Absolutely delicious and had the best mushroom, umami flavor! I was craving a mushroom dish and this totally hit the spot. Highly recommend!

LOVED IT!  Super flavorful and mushroomy. I used vegan butter &amp; parm and it came out perfectly! Dinner + an arm workout all in one.

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Spring Pea Risotto

Mushroom Risotto

Top 2 creamy parmesan risotto recipes from across the web

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Spring Pea Risotto

Mushroom Risotto

The most viewed creamy parmesan risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine