Shiitake and Sweet Pea Risotto

Shiitake and Sweet Pea Risotto Recipe
Photo: Randy Mayor; Styling: Cindy Barr
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.

Yield:

4 servings

Recipe from

Recipe Time

Prep: 40 Minutes

Nutritional 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

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

Preparation

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.

Note:

Laraine Perri,

March 2010
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