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.  
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy