Upgrade option: Soak 1/2 ounce dried porcini mushrooms in 1/2 cup boiling water for 10 minutes. Reserve the liquid, and add to stock in place of water; cook porcini with button mushrooms.
2 1/2 cups unsalted vegetable stock (such as Kitchen Basics)
1/2 cup water
1 teaspoon olive oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme, divided
4 ounces sliced button mushrooms
1 cup uncooked Arborio rice
1/2 cup dry white wine
1 cup frozen green peas, thawed
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons mascarpone or cream cheese
1 teaspoon sherry vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons grated vegetarian Parmesan cheese
How to Make It
Bring stock and 1/2 cup water to a simmer in a small saucepan. Reduce heat to low; keep warm.
Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes or until tender. Add garlic, 2 teaspoons thyme, and mushrooms; cook 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 30 seconds, scraping pan to loosen browned bits. Reduce heat to medium-low. Add 1/2 cup stock mixture to pan; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/2 cup at a time, stirring almost constantly until each portion is absorbed before adding the next (about 22 minutes). Remove pan from heat. Stir in peas, parsley, mascarpone cheese, vinegar, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme and Parmesan cheese.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
A risotto has to knock my socks off for me to want to make it again. This was kind of boring and I actually doubled the garlic. Even my hubby didn't find it good enough to make again and he pretty much likes everything.
He's a fan of risotto. We did not find it bland but I used dried thyme instead of fresh which makes a difference I think. Also increased salt by half a teaspoon. Otherwise used the same amount of broth called for and it was perfect. Did the others forget to add the extra half cup of water (I almost did)? I live at altitude and did not have to add additional moisture which is unusual so either they were cooking as regular rice and not stirring or they forgot to add the extra water. We love mushrooms and this had a very earthy flavor! My husband definitely wants me to make it again.
I was disappointed by this dish. I thought with all great ingredients like onions, garlic, wine, mushrooms and mascarpone that it would be fantastic, but somehow it was less than the sum of its parts. I felt it worked fine as written, but definitely needed more flavor. My family didn't like it at all. I'll eat the leftovers, but I won't make this again.
It was a great recipe. I did have to add more stock than is called for in the recipe, 1-2 cups more. The rice just was not done with the 2.5c stock and .5 c of water. I also added more salt and pepper. All the flvors work well together, my family loved it.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!