Mushroom Risotto with Peas

This risotto is full of the delectable flavors of mushrooms and leeks, with a zesty essence of lemon and white wine. This meal is cozy and satisfying, perfect for dinner on an autumn evening. Enjoy!

Makes about 4 servings


  • 1 leek, chopped
  • 8 oz of white mushrooms, chopped
  • 1/2 tsp of minced garlic
  • 1 Tbsp of olive oil
  • juice of half a lemon
  • 1 Tbsp of tomato paste
  • 1 tsp of dried dill
  • 2 Tbsp of fresh parsley
  • 1/2 tsp of paprika
  • 1 cup of frozen peas
  • 1 cup of short grain brown rice
  • 14g of dried porcini mushroom, roughly chopped
  • 1/2 cup of white wine
  • 1 can of coconut milk
  • 2 cups of vegetable broth
  • salt and pepper


  1. Sauté the chopped leeks, mushrooms, and garlic in olive oil for 4-5 minutes until they become tender.
  2. Then add the tomato paste, lemon juice, dill, parsley, and paprika. Stir to evenly incorporate these flavors into the vegetables.
  3. Next add the peas, rice, dried mushrooms, wine, coconut milk, vegetable broth, and dash of salt & pepper.
  4. Bring the pot to a boil. Once boiled, cover the pot with a lid and simmer for 40 mins. Make sure to stir the risotto every 7-8 mins to prevent the rice from sticking to the bottom of the pan.
  5. Feel free to sprinkle some fresh chopped parsley on top of the risotto when you serve.

Benefits of this recipe:

-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins.

-Peas are an excellent source of plant-based protein, high in fiber, and they support healthy blood sugar control.

-Brown rice helps control diabetes, is rich in antioxidants, prevents obesity, prevents Alzheimer’s disease, improves digestive health, controls cholesterol levels, relieves insomnia, and contains anti-depressant properties.

The information on the benefits of the ingredients was researched from