Recipe for Risotto with Creamy Mushrooms and Peas

One serving is never enough of Michele Romano’s incredible Recipe for Risotto! A very tasty Italian side dish, creamy mushroom, peas and Parmigiano Risotto will accompany any kind of meat entree you may be preparing.

Steak, chicken, beef, pork or fish, my risotto recipe will be sure to add the fresh, delectable side dish you are looking for! One thing I love about this recipe, besides the creamy taste, is that Risotto is quick and easy to make. The rice, mushroom and pea combination supplies the carbs and vegetables that are guaranteed to make your meat dish explode with flavor.

Add an Italian salad on the side, such as Roasted Garlic Caesar Salad or my juicy Italian Tomato Salad you will then have a full square meal bursting with a zest that your family or guests will love.

Michele Romano Recipes

Recipe for Risotto


  • 2 tbsp extra virgin olive oil
  • 3 tbsp butter
  • 1 onion, diced
  • 1 cup cremini mushrooms, sliced
  • 1/2 cup dry white wine (optional)
  • 2 cups chicken broth
  • 1 cup water
  • 1 tsp salt
  • 1-1/2 cups Italian Arborio rice
  • 1 cup of fresh or frozen baby peas
  • 1/4 cup plain cream cheese
  • 1/4 cup parmesan cheese


  1. Saute onions and mushrooms in butter and olive oil until onions are transparent.
  2. Add in dry white wine (if using) then reducing wine by turning heat up to med high.
  3. Stirring constantly, on lower heat, add in chicken broth, water then bring to a slow boil.
  4. Add in rice, cover and cook for 9 minutes.
  5. Stir in peas and cover for 2 more minutes.
  6. Blend in cream cheese and parmesan cheese.
  7. Serve hot with meat dish of your choice or just salad.

Prep Time: 15 min.
Cook Time: 15 min.
Serves: 6

Live Long and Mangia!

Health Benefits

Olive Oil: Mediterranean Diet studies have long associated olive oil consumption with decreased risk of heart disease. Recent group of studies have shown us a fascinating explanation of olive oil’s cardioprotective effect. One of the key polyphenols in olive oil—hydroxytyrosol (HT), protects the cells that line our blood vessels from being damaged by overly reactive oxygen molecules. Hydroxytyrosol helps protect the blood vessel cells by triggering changes at a genetic level. In other words, olive oil supports our blood vessels not only by providing antioxidants like like vitamin E and beta-carotene. Olive oil also provides our blood vessels with unique molecules that actually work at a genetic level to help the cellular walls of the blood vessels stay strong.

For more on eating healthy, I find The Health Benefits Times very informative.