1-Up Mushroom Risotto – Nintendo x LeSportsac

1-Up Mushroom Risotto – Nintendo x LeSportsac

There are a few things that spark great memories of my childhood. Nintendo & any comfort food made with parm are definitely top contenders on this list. Back in the 90s, my brother Matt & I would often feast on cheesy pastina while playing Super Mario Bros, Duck Hunt, & Tetris on our NES & Gameboys.

That being said, I’m especially excited to collaborate with LeSportsac and show you a snippet of its new Nintendo line of travel bags, totes, and accessories! There are two main designs: Mario Travel, which features stamps from Mario’s trips around the world, and Power Up Burst, a nostalgic print with all the tiny icons from Mario Bros, including Big Boo, Piranha Plant, & Mini Mushroom. The entire line pays special attention to detail, from the woven Nintendo label to the Nintendo Coin zipper pull.

In the spirit of Mario Bros, I created this 1-Up Mushroom & Pea Risotto. It’s easy to make, has an earthy mushroom flavor, and you can make it as cheesy as you’d like. Let’s-a-go!

**Special thanks to LeSportsac for providing the merch for this post.

Mushroom & Pea Risotto

  • Servings: 8
  • Difficulty: easy
  • Print

Author: Pasta Ragazza

– 7 cups vegetable or chicken stock
– 3-4 tablespoons extra-virgin olive oil
– 1 small onion, chopped
– 1 shallot, chopped
– 4 garlic cloves, minced
– 7-8 medium-sized shiitake mushrooms, sliced
– A few sprigs of thyme, leaves removed
– 2 cups arborio rice
– 1 cup of dry white wine
– 1 1/2 cup frozen petite peas, defrosted
– 1 1/2 cup of grated parmesan
– Salt & pepper


1. Prep stock, onions, & shallots. In a saucepan, bring stock to a simmer and season to taste. While the stock simmers, heat olive oil in a large pan and cook chopped onions & shallots just until translucent, no more than 5 minutes.
2. Add the mushrooms. Once the onions & shallots are translucent & tender, add the sliced shiitake mushrooms, garlic, & thyme. Stir ingredients until the mushrooms are soft & tender, about 5 minutes. Add salt & pepper to taste.
3. Add risotto, vino, & stock. Add the dry risotto to the mushroom mixture and stir until evenly mixed with the other ingredients. Add the wine and stir until completely absorbed in the rice. Slowly add the stock with a ladle, stirring frequently. The rice will slowly absorb the stock; when it does, add more stock and continue until all the stock is added to the pan, about 15-20 minutes.
4. Add peas & parm. Add the frozen petite peas and stir for 8-10 minutes. Fold in the parm until melted & homogenous. Be sure to not overcook the risotto, as the texture should still be al dente.
5. Plate & enjoy. Crack some black pepper on top & mangia!

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