Shiitake and Sweet Pea Risotto

from Cooking Light

Shiitake and Sweet Pea Risotto
Shiitake and Sweet Pea Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    cups fat-free less-sodium chicken broth

  • 1

    tbsp butter

  • 1/2

    cup finely chopped onion

  • 1.5

    tsp minced garlic, divided

  • 1

    cup uncooked Arborio rice

  • 1/2

    cup dry white wine

  • 1

    tbsp extra-virgin olive oil

  • 4

    cups thinly sliced shiitake mushroom caps

  • 2

    tsp chopped fresh thyme, divided

  • 3/4

    cup frozen green peas

  • 6

    tbsp grated fresh parm cheese

  • 1/4

    tsp freshly ground black pepper

Directions

1. bring broth to a simmer in a medium saucepan, keep warm over low heat 2. melt butter in a large skillet over medium heat. add onion, cook 2 minutes. Add 1 tsp garlic, cook 3 minutes, stirring constantly. Add rice cook 1 minute stirring constantly. Add wine, cook 2 minutes or until liquid absorbed, stirring frequently. Stir in 1/2 cup broth, cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes) 3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan, saute 5 minutes or until tender. Add remaining 1/2 tsp garlic and 1 tsp thyme, saute 1 minute. set aside 4. Stir mushrooms, remaining 1 tsp thyme, peas, 1/4 cup cheese and pepper into risotto; cook 3 minutes. Spoon about 1.25 cups risotto into each of 4 bowls. Sprinkle each with 1.5 tsp cheese.

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