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Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas

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

Birds Eye®

  • Yield: 3 servings
  • Cook time:5 Minutes
  • Prep time:10 Minutes

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. 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.

 

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Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas recipe

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