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Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas

Prep time 10 mins
Cook time 5 mins
Yield 3 servings
Pairs well with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.

Ingredients

  • 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

How to Make It

  1. Pour prepared risotto into a bowl.

  2. Stir in red peppers, peas and thyme.

  3. Season with salt and pepper, if desired.

  4. Serving Suggestion: Serve with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.

  5.