- 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
Pour prepared risotto into a bowl.
Stir in red peppers, peas and thyme.
Season with salt and pepper, if desired.
Serving Suggestion: Serve with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.