Spring Pea Risotto with Mascarpone and Shiitake Mushrooms


Celebrate the flavours of spring with this easy risotto from Chef Corbin.



4 cups vegetable stock , plus extra as needed
zest of 1 lemon
juice of 1 lemon
1 tbsp butter
1 shallot, minced
1 cup Arborio rice
1/2 cup white wine
2 tbsp mascarpone cheese
to taste salt and pepper
1 tsp fresh thyme leaves, chopped
1 tbsp flat leaf parsley, chopped
1 cup fresh spring peas
3 oz shiitake mushrooms, sliced
1 small clove garlic, minced
1 tbsp shaved Parmesan Cheese


  1. Bring vegetable stock to a boil with lemon juice and zest. Lower to simmer. 
  2. Heat butter in a heavy saucepan at medium-high heat; add shallots and sauté until soft. Add the rice and cook, stirring until the grains are coated. Add the white wine, stir and cook until evaporated. Add stock ½ cup at a time until almost all the stock has been absorbed- cook until al dente, about 15-18 minutes. Meanwhile, in another pan, saute shiitake mushrooms with garlic until light golden and cooked through. Set mushrooms aside.
  3. When risotto is al dente, add the mascarpone cheese, peas and fresh herbs. Season and serve with sautéed shiitake mushrooms and fresh Parmesan cheese.


Video: Spring Pea Risotto with Mascarpone and Shiitake Mushrooms

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