Mushroom Pea Risotto with Crispy Pork Belly

Hello wonderful readers! So this is my second go at this post because for some reason it didn’t save properly. You guys all know I’m a fan of food, especially when it’s easy and it looks fancy! I thought I’d give risotto a go (mostly because they’re always making it on Hell’s Kitchen) and it was NOT disappointing! I even added some crispy pork belly on top! Yum! But you don’t have to add any meat and this creamy rice is just as satisfying.

Now, to be fair, I have only had risotto like once in my life before. Which means I only had a loose idea of what it was supposed to look/taste like, but it seems like it came out pretty legit.

Mushroom Pea Risotto with Crispy Pork Belly

  • Servings: 4
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2 Garlic Cloves 8 oz. Mushrooms 1 cup Frozen Peas 1 1/2 cups Arborio Rice 4 cups Chicken Stock 1/2 Dry White Wine 1/2 cup Parmesan Cheese (plus additional for garnish) Trader Joe’s Pork Belly Olive Oil



1. Chop up garlic and slice up mushrooms. I think most of the time wild mushrooms are used but I only had plain old button mushrooms. Over medium heat, heat up olive oil (3 tablespoons) in a deep pot and cook garlic for 1 minute, then add mushrooms and cook for an additional 2 minutes.


2. Add rice and stir until coated in olive oil (add more oil if needed). Cook rice for about 1 minute before adding peas for another 1 minute.


3. Stir in white wine, I used Pinot Grigio but you can also use a Sauvignon Blanc. Bring to a simmer for 3 minutes, stirring occasionally. 4.Add 1 cup of chicken stock and bring to a simmer for 5 minutes, the rice will start absorbing the MOST stock.


5. Keep adding 1 cup at a time of stock, bring to a simmer for 2 minutes add another cup and so on until 4 cups of stock are used. Stirring occasionally. The liquid will be absorbed and the rice cooked through, 25-30 minutes. 6.While rice is cooking, crisp up the pork belly according to package.

*The rice is done when you graze the top and it comes back to fill the small graze made with the spoon. Moist but not liquidy.


7. Stir in parmesan cheese and remove from heat. Set aside pork belly for 3 minutes, then slice.


8. Plate risotto and top with additional parmesan cheese and pork belly!


It was really delicious!! It’s a traditional Italian dish that I made a little more casual with the crispy pork belly. The creaminess of the rice with the crispy pork belly was an explosion of flavor and texture! Wasn’t too difficult to make and it will be another dish to add under your belt to impress family and friends!

Do any of you have any recipe ideas that you think are to fancy to make? Just give it a try, they’re not always as difficult and impossible as we build them up in our heads!


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