Pairs well with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.
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1 bag (10 oz) Birds Eye® Mushroom & Green Bean Risotto, cooked according to package directions
2 tablespoons diced roasted red bell pepper, drained
1/2 cup Birds Eye® Baby Sweet Peas, thawed under warm water
1/4 teaspoon dried thyme
Prep: 10 Minutes
Cook: 5 Minutes
1. Pour prepared risotto into a bowl.
2. Stir in red peppers, peas and thyme.
3. Season with salt and pepper, if desired.
Serving Suggestion: Serve with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.