Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas

Pairs well with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.

Yield: 3 servings

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

Preparation

  1. 1. Pour prepared risotto into a bowl.
  2. 2. Stir in red peppers, peas and thyme.
  3. 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.  
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