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Shiitake and Sweet Pea Risotto


from Cooking Light

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  • 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


Servings 4


Step 1

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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