Shiitake and Sweet Pea Risotto

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 Cooking Light

More From Cooking Light

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 324
  • Fat: 10g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.7g
  • Carbohydrate: 48g
  • Fiber: 4.5g
  • Cholesterol: 14mg
  • Iron: 1.3mg
  • Sodium: 710mg
  • Calcium: 101mg

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. 1. Bring broth to a simmer in a medium saucepan; keep warm over low heat.
  2. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shiitake and Sweet Pea Risotto Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy