Mushroom and Pea Risotto with Grilled Steak
Some meals scream comfort, and this Mushroom and Pea Risotto paired with Grilled Steak is definitely one of them. Whether you’re impressing dinner guests or simply treating yourself to a top-notch meal, this dish strikes the perfect balance between creamy indulgence and smoky, savory satisfaction. If you’ve never combined risotto and steak before, get ready to elevate your dinner game in the most delicious way.
Arborio rice's creamy, velvety texture is a perfect canvas for rich flavors, especially when you add sautéed mushrooms and bright green peas. The earthy, slightly meaty mushrooms contrast nicely with the sweetness of the peas, while Parmesan and white wine bring out a richness that’s hard to resist. Pair that with a juicy, perfectly grilled steak, and you’ve got a hearty, satisfying meal that’s fancy enough for special occasions yet comforting for any night of the week.
Making risotto can be intimidating at first, but once you get the hang of it, it’s actually a pretty relaxing process. Here are some tips:
Warm your broth: This step is easy to overlook but makes a huge difference. Adding cold broth to hot rice will slow down the cooking process and can shock the grains, causing them to cook unevenly.
Stir, stir, stir: Risotto is all about stirring! This helps release the rice's starches, creating that creamy texture everyone loves.
Sauté the mushrooms first: Browning the mushrooms separately ensures they develop a deep, savory flavor without releasing too much moisture into the risotto. You want them golden and slightly crispy on the edges.
Peas go in last: Frozen peas are a great addition because they retain their vibrant color and sweet taste, but they cook quickly. Add them toward the end so they stay tender and fresh.
This recipe keeps the steak simple with a herby, garlic-infused olive oil marinade. Rosemary and thyme add a fragrant touch, while the garlic gives that rich, savory depth. A quick sear on a hot grill locks in the juices, and resting the steak afterward is crucial for the best texture. Let the steak rest 5-10 minutes after grilling so the juices redistribute evenly. Cutting into it too soon will result in a dryer steak—patience pays off here!
Once your risotto is creamy and your steak is grilled to perfection, it’s time to bring everything together. The creamy risotto acts as a bed for the juicy, tender steak slices. You can even drizzle some of that herb-garlic marinade over the steak for extra flavor or garnish with a sprinkle of fresh parsley and a handful of extra Parmesan cheese for that finishing touch.
This Mushroom and Pea Risotto with Grilled Steak is creamy, savory, hearty, and fresh all at once. It’s the kind of dish that makes you feel like you’ve brought a bit of restaurant elegance right into your own kitchen. Serve it with a glass of wine, and you’ve got yourself a dinner that’s hard to beat.
Mushroom and Pea Risotto with Grilled Steak
Ingredients
- 1 ½ cups Arborio rice
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups mushrooms (cremini or button), sliced
- 1 cup frozen peas
- 4 cups chicken or vegetable broth (warmed)
- ½ cup dry white wine
- ½ cup Parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- 1 lb sirloin steak (or ribeye)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh rosemary (or ½ tsp dried rosemary)
- 1 tsp fresh thyme ( or 1/2 tsp dried thyme)
- Salt and pepper to taste
Instructions
- In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Pat the steaks dry to remove excess moisture. Brush the herb and garlic oil mixture evenly over both sides of the steaks. Let them sit while you prepare the risotto.
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt, sautéing until the mushrooms are golden brown and have released their moisture, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and butter. Sauté the onions and garlic until softened, about 3-4 minutes.
- Stir in the Arborio rice, letting it toast for about 2 minutes until the edges are slightly translucent.
- Pour in the white wine and cook, stirring constantly, until it’s absorbed.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- In the final 5 minutes of cooking, stir in the sautéed mushrooms and frozen peas.
- Remove the risotto from heat, stir in the Parmesan cheese, and season with salt and pepper to taste. Cover and set aside.
- Preheat your grill to high heat (around 450-500°F).
- Once the grill is hot, place the steak directly over the heat. Grill for about 4-5 minutes per side for medium-rare (130°F). Adjust cooking time for your preferred doneness: 6-7 minutes for medium (140°F), 8-9 minutes for medium-well (150°F).
- Remove from the heat and let them rest, tented with foil, for 5-10 minutes. Slice the steak against the grain for tenderness.
- Spoon the creamy mushroom and pea risotto onto plates and top with the grilled steak slices. Garnish with fresh parsley, extra Parmesan, or a drizzle of olive oil if desired. Enjoy!
