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.
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