Mushroom and Pea Risotto
Prep time
Cook time
Total time
Finely chopped dill, lemon zest and sweet peas add a fresh counterpoint to earthy mushrooms in this creamy risotto.
Recipe type: Main Course
Serves: 4
  • 2 tbsp olive oil
  • 3 tbsp butter, divided
  • ⅓ cup finely chopped shallots
  • 14 oz sliced assorted mushrooms
  • 1¾ cup (rice cup) short-grain rice
  • ½ cup (rice cup) dry white wine
  • 4 cups (rice cup) vegetable or chicken stock
  • ½ cup (rice cup) grated Parmesan cheese
  • ½ cup frozen peas, thawed
  • 3 tbsp finely chopped fresh dill
  • 1 tsp lemon zest
  • Salt and pepper to taste
  1. Heat the removable pot of the Breville Risotto Plus for 3 minutes by pressing Saute and then Start/Cancel to activate.
  2. Add oil and 1 tbsp butter. Once the butter is melted, add shallots and cook for 3-4 minutes or until shallots are soft, stirring occasionally.
  3. Add mushrooms, and cook, covered, for 7-10 minutes or until mushrooms are soft and most of the liquid has evaporated. Add rice and saute for 2-3 minutes.
  4. Stir in the wine and cook, uncovered, until the wine is absorbed. Press the Start/Cancel button to deactivate the Saute mode.
  5. Stir in the stock, then turn on the risotto mode by pressing the Risotto button and the Start/Cancel button. Cover and cook until the Risotto cycle is done - this will take around 20-25 minutes.
  6. Stir in the reserved butter, Parmesan, peas, dill and lemon zest. Adjust seasoning to taste with salt and pepper. Serve immediately with a sprinkling of dill for garnish.
Recipe by Crumb: A Food Blog at