Shiitake and Sweet Pea Risotto |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Intimidated by risotto? You won't be after following this easy, impressive recipe. To make the dish completely meatless, use vegetable broth in place of chicken. Ingredients:
4 cups fat-free, less-sodium chicken broth |
1 tablespoon butter |
1/2 cup finely chopped onion |
1 1/2 teaspoons minced garlic, divided |
1 cup uncooked arborio rice |
1/2 cup dry white wine |
1 tablespoon extra-virgin olive oil |
4 cups thinly sliced shiitake mushroom caps |
2 teaspoons chopped fresh thyme, divided |
3/4 cup frozen green peas |
6 tablespoons grated fresh parmigiano-reggiano cheese, divided |
1/4 teaspoon 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 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is 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; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.
4. Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.
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