Risotto Bianco with Enoki and Fresh Peas

For the short season when fresh peas appear at farmer's markets around the country, this pea-studded risotto swirled with crispy enoki mushrooms makes a stunning first or main course paired with either pinot grigio or chardonnay.
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  • Level: None
  • Yield: 4 as a main course, 6 as a first course
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3 tablespoons olive oil

7 ounces enoki mushrooms

1 large onion, finely chopped

2 cloves garlic, smashed

2 cups Arborio rice (about 14 ounces)

12 ounces dry white wine

5 cups warm chicken broth

Sea salt

1 pound fresh peas, shelled (about 1 cup peas)

4 tablespoons unsalted butter

4 ounces grated Parmesan

Crusty bread, for serving


  1. 1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.
  2. 2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.
  3. 3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.
  4. 4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread.
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