Name: Mushroom and Pea Risotto Without Wine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 tbsp butter; 10 oz mushrooms, sliced; 1 small onion, finely diced; 2 garlic cloves, minced; 1 1/4 cups arborio rice; 5 cups low-sodium vegetable broth labeled alcohol-free and entirely plant-based, kept warm; 1 cup frozen peas; 1/3 cup grated vegetarian hard cheese made with microbial rennet; 1 tbsp fresh lemon juice; 1/4 tsp black pepper; 2 tbsp chopped parsley

About this recipe

This mushroom and pea risotto is made without wine: warm vegetable broth cooks the arborio rice, and lemon juice adds brightness at the end. Browned mushrooms, peas and vegetarian hard cheese give the dish its flavor. Check that the broth is alcohol-free and the cheese uses suitable rennet.

Brown mushrooms in a separate stage

A crowded pan traps moisture. Brown the mushrooms before cooking the rice, working in batches if needed. Set them aside and return them near the end so their flavor stays concentrated rather than disappearing into the broth.

Add broth gradually and taste the rice

Keep the broth warm and stir the rice frequently as each ladle is absorbed. The exact amount varies with the pan and rice. Stop when the grains are tender with a slight bite and the finished risotto flows gently when spooned.

What replaces wine in this risotto?

Begin adding warm vegetable broth directly after toasting the rice. There is no separate deglazing liquid to replace in this recipe. The measured lemon juice belongs at the end, when you can taste the rice and keep the mushrooms as the main flavor.

Choose the rice and measure the liquid

Use the 1 1/4 cups of arborio rice listed in the card and keep the 5 cups of broth warm nearby. Add it gradually rather than pouring everything in at once. Pan width and heat affect absorption, so judge the final texture as well as the clock.

If the rice is firm or the risotto gets stiff

Firm rice needs more warm liquid and a little more simmering. Rice that is tender but sitting in a stiff mound needs loosening with a small splash of warm broth off the heat. Serve promptly in shallow bowls; standing makes the texture thicker.

Helpful cooking tips

Choose vegetarian cheese made with microbial rennet and entirely plant-based, alcohol-free broth.

Serve promptly; stir in hot broth if the risotto thickens before it reaches the table. Contains milk.

For this recipe choose packaged ingredients labeled alcohol-free and free of porcine ingredients, including sauces, broth, cheese and seasonings where used.

Frequently asked questions

Can I make mushroom risotto without wine?

Yes. This recipe cooks arborio rice with vegetable broth and finishes with lemon juice. No alcoholic cooking ingredient is included; check the broth and cheese labels.

Does this risotto need cream?

No. There is no cream in the ingredient list. Stirring arborio rice while adding broth gradually gives the dish its creamy consistency, finished with butter and cheese.

Can I replace arborio with long-grain rice?

Use arborio for the method and texture described here. Long-grain rice will behave differently and is not a direct replacement for these liquid and timing instructions.

When should I add the peas?

Add the frozen peas with the browned mushrooms near the end, once the rice is almost tender. Cook them through before adding the cheese and lemon off the heat.

Is the risotto vegan?

The recipe as written contains butter and cheese. A version using suitable plant-based alternatives would be an adaptation, with a different flavor and finish.