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Shiitake and Sweet Pea Risotto

Shiitake and Sweet Pea Risotto
Photo: Randy Mayor; Styling: Cindy Barr
Prep time 40 mins
Yield

4 servings

Intimidated by risotto? You won't be after following this easy, impressive recipe. To make the dish completely meatless, use vegetable broth in place of chicken.

Ingredients

  • 4 cups fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 1/2 teaspoons minced garlic, divided
  • 1 cup uncooked Arborio rice
  • 1/2 cup dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 4 cups thinly sliced shiitake mushroom caps
  • 2 teaspoons chopped fresh thyme, divided
  • 3/4 cup frozen green peas
  • 6 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 324
  • fat 10 g
  • satfat 3.7 g
  • monofat 3.9 g
  • polyfat 0.8 g
  • protein 11.7 g
  • carbohydrate 48 g
  • fiber 4.5 g
  • cholesterol 14 mg
  • iron 1.3 mg
  • sodium 710 mg
  • calcium 101 mg

How to Make It

  1. Bring broth to a simmer in a medium saucepan; keep warm over low heat.

  2. Melt butter in a large skillet over medium heat. Add onion; cook 2 minutes. Add 1 teaspoon garlic; cook 30 seconds, stirring constantly. Add rice; cook 1 minute, stirring constantly. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).

  3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.

  4. Stir mushrooms, remaining 1 teaspoon thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese.