Saturday , 20 January 2018

Pea and Mushroom Brown Rice Risotto

Who doesn’t like risotto?  And if you plan to pipe up and tell me that you don’t picture me putting my hands over my ears and singing “la la la la la”.

But seriously, I find risotto crazy delicious and I love all the different ways you can customize it.  It actually reminds me of congee/jook only with more of a bite to the rice grains and the of course, ever-present Parmesan cheese.

Another risotto I’ve featured is my Mexican Chorizo with Summer Squash, but I wanted to keep the ingredients for this a bit simpler (although that recipe doesn’t require all the stirring so if you’re really against stirring risottos make sure to check that one out).  I also wanted a “Spring” sort of dish so I threw in peas for a bright splash of green and mushrooms for their savory deliciousness.

The risotto is then seasoned with thyme and Italian seasonings and finished off with a light sprinkling of Parmesan to really emphasize the creaminess of the dish.[hr]

On a random side note – I totally believe Filipino food is underrepresented.  Maybe because I’m in the Midwest but I only know of two Filipino restaurants in a 200 mile radius of where I live.

My family and I went to one of them yesterday which is a turo-turo style (sort of point/choose cafeteria style) and there was a constant stream of people coming in and out.  I wonder why, when there’s so many Filipinos around where I live, there isn’t more Filipino businesses?

I mean, you see Thai, Chinese, Indian, Mexican, etc. restaurants everywhere but it’s a hunt to find a Filipino one.  Anyone have any ideas why?

And for my non-Filipino readers out there – have you ever had Filipino food?  How and when?

Pea and Mushroom Brown Rice Risotto

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4

Calories per serving: 330

Fat per serving: 11

Pea and Mushroom Brown Rice Risotto

A side salad is perfect to round this meal out.


  • 3 cups chicken or vegetable stock
  • ½ oz dried porcini mushrooms
  • 1 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 1 small onion, finely diced
  • 8 oz sliced baby bella mushrooms
  • 4 cloves of garlic, minced
  • ¾ cup short grain brown rice
  • ½ cup dry white wine
  • ½ cup fresh or frozen peas (thawed if frozen)
  • 1/3 cup shredded Parmesan
  • 2 tsp dried thyme
  • 2 tsp Italian seasoning
  • 1 tsp low sodium soy sauce
  • ¼ tsp crushed red pepper
  • Salt and Pepper, to taste


  1. Do not rinse rice. Bring a medium saucepan of water to a boil. Stir in rice, cover, reduce heat and simmer for 15 minutes then drain and set aside. Rice won’t be done at this point.
  2. Combine chicken stock and dried porcinis in a saucepan. Bring mix to a boil and simmer for 10 minutes. Remove porcinis with a slotted spoon and set aside. Keep stock warm and chop porcinis.
  3. In a sauté pan heat butter and olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
  4. Stir in porcinis, mushrooms and garlic. Cook for another 5 – 20 minutes until most of the mushroom liquid has evaporated.
  5. Add rice, thyme and Italian seasoning to pan, stirring to coat. Add wine and cook, stirring constantly until liquid is absorbed, about 2 minutes. Add 1 tsp low sodium soy sauce and 1/2 cup mushroom stock to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total).
  6. Stir in most of Parmesan (reserving a bit for garnish) and peas and cook until peas are heated through. Taste and add salt and pepper. Garnish with a remaining Parmesan.

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  1. Love the combination of mushrooms, peas and rice. The risotto looks absolutely amazing!

  2. I don’t often get to cook risotto because my husband is one of those who would have you putting your hands over your ears and singing loudly. I will bookmark this for the next time he is away and I have the kitchen and the pot of risotto all to myself. Love that you’ve used brown rice too!

  3. I agree with you, who doesn’t like risotto. I love it and your version looks so unique and tasty.

  4. Oh look at how colorful this risotto is. Great idea using brown rice, I haven’t made risotto that way yet. Actually my risotto skills are a bit lacking. I’ve got to try this. Love those mushrooms too.

  5. Oh me too. I’m in the risotto club. I have a hard time selecting other menu than risotto in a restaurant. If I see some risotto on the menu, I have to ask my husband to share it with me, so that I can order another dish. =P This pea and mushroom risotto looks delicious too!

  6. The porcini on those would definitely beefed up the flavour, Love this!

  7. to tell you honestly my husband was the one who opened my eyes to cooking risotto. you see our family’s default for carb is rice and nothing else. so one time i ran out of rice (25 lbs mind you) and hubs said, why not make risotto? so that’s when i became a risotto convert. i love it and the many ways you could cook them. thank you for sharing another variation that i could make.

  8. First of all – love your new look! Classy! Actually, I’m not sure if I’ve had Filipino food or not. I know I’ve never been to a Filipino restaurant. Why that is – I’ve never seen one. So you’re right – where are they!?! Love this tasty risotto! I sure wish I could find baby bellas here, but have never seen them. Bet they add a wonderful flavor to this dish!

  9. Kelly @ Inspired Edibles

    Wow, wow, wow… Food Jaunts!! Loving the new look of your site – fantastic! So many changes to enjoy… I’ve been flipping around for the past 10 minutes. Everything looks great – congrats! Would you believe that I just had peas and brown rice for supper (with fish) – my version not nearly as sophisticated as yours ;-). Love all your yummy inclusions…

  10. yummy! This risotto looks really good!! Love the cheese on it too! hehe.. And did I mention that I love the new look of your site? it looks amazing! P.S. I totally agree with you on that! Most people don’t know what Filipino food is when I tell them how much I love it. I guess some may view it as adventurous. At the same time, it’s a cycle of unfamiliarity. I think most people dine at restaurants with food they’re familiar with. So when it comes to Chinese, Japanese, Korean etc, most people have usually tried them and because they’ve tried them they tend to go back. However, even when they go back, they tend to pick out the same dishes. eg: sushi, korean bbq, etc. But when it comes to an unfamiliar dish like “sun dae” (korean blood sausage), they’re usually hesitant on experimenting. I guess my point is that since people are unfamiliar with Filipino foods, they are hesitant on trying them, unless someone brings it to a pot-luck party or brings them to a restaurant.

    I never really knew about Filipino dishes myself until I had Filipino friends who introduced me to the cuisine! Also, I visited Manila and a couple neighbouring cities and fell in love with the delicious food there!
    Sammie recently posted..Nutella Marble Pound CakeMy Profile

    • Thanks for the compliment on the blog look! My whole thing is that I’ll usually try anything once. I read on your blog that you spent some time in Manila. I’m hoping food trucks and restaurants will start spreading the word about the deliciousness of Filipino cuisine.

  11. Jenn and Seth (@HomeSkilletCook)

    there are some really lovely flavors in this risotto, awesome job!

  12. This is a wonderful combination! Great idea with the brown rice.

  13. Jennifer Alvasin

    i like this dish a lot … looking forward to trying it out …

    Thanks for sharing …

  14. its awesome .. thanks for sharing this dish …

  15. This looks fantastic! I can imagine the the peas popping in my mouth! Have a great week sweetie!
    Serena@SerenaBakesSimplyFromScratch recently posted..Cream Of Mushroom Soup From ScratchMy Profile

  16. awesomely testy dish .. i tried it out and i loved it …

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