Shiitake and Sweet Pea Risotto

I agree with previous reviewer(s). Four cups of broth would have turned this dish to porridge. I didn't think the thyme, peas and shiitakes made a good flavor profile. Also, how does risotto makes it into the "Dinner Tonight!" feature. Risotto is slow and (usually) worth it!

I liked this dish and will probably make it again. I made the recipe as written, but I didn't stir "constantly." I mean, seriously, who can manage that? The recipe in the magazine also said to do other things while the risotto was cooking, so they obviously don't literally mean "constantly." I also made the tomato salad from the magazine. Anyway, I enjoyed the rich creamy texture of the risotto very much, but it's definitely not a quick week-night meal.

Awesome! Mine took longer than twenty minutes but it was worth every second. My husband loved it and that is quite a compliment as he is a meat and potatoes kind of guy! This was my first time making Risotto so I was a little intimadated but I found it to be very easy. I would not change a thing but I would recomend you do all the prep first so you can stay focused on stirring the risotto.

This turned out great! I ended up buying the wrong mushrooms and wrong cheese; I used cremini mushrooms and pecorino romano cheese, but it was delicious. I got everything out, chopped up, and ready to go before starting, which helped a lot. Makes JUST four servings, so not for a large group. Will make again. Yummy!

My friend brought me a bunch of shitake mushrooms and I needed to find a receipe to use them. When I saw this I knew I had all the ingredients on hand so off I went. FABULOUS..DELICIOUS. The flavor was great. I added a little more thyme and garlic because I chopped too much! I used this as a main dish but I would serve it to guests as a side. I didn't have any tomatoes so I just used romaine,arugula,cuck,olives with a vinegrette dressing. I think the tomato salad as stated would be perfect with this dish.

I thought it was surprisingly bland, even with the shiitakes. I must not have cooked them down enough. I drizzled some white truffle oil over it, which was nice.

This was really good. I amended the recipe to use the pressure cooker. I decreased the liquid to 3 cups broth and cooked it for 4 minutes once it came to up to full pressure. The rice was perfect and creamy and no stirring!

This was only my second time making risotto and this recipe exceeded my expectations. I left out the wine and thyme because I didn't have any, and I used fresh cremini mushrooms instead of shitaake. The cooking time was definitely longer than the recipe states, but it was worth the time. If you've never made risotto before, I'd suggest giving this recipe a try. It is pretty simple and tastes very good.

A friend made this for a birthday dinner and it was decadently fabulous, tasty and creamy; hard to believe it was a "light" recipe.

delicious!

Yummy!!!! This was a little time consuming for a weeknight meal but definitely worthy of a special occasion. I used Wegmans garlic cheese butter, drizzled risotto with truffle oil and topped it off with a couple pan-seared sea scallops...excellent! Will absolutely make this again.

I have always been a little intimidated by risotto recipes, but I decided to give it a shot with this one and it turned out great! Much easier than I thought it would be, and it turned out creamy and delicious. My store was out of shiitake, so I used baby portobello mushrooms and I thought it tasted great. My husband isn't even a big green pea fan, but he ate it with no complaint. I will definitely be making this again, and trying more risotto recipes!

I made the magazine version of this recipe and thought it was great! I changed some ingredients in the recipe. I used dried shitake mushrooms because the fresh ones were expensive and I also substituted leeks instead of onions because I needed to use up the rest of my leeks. i thought the recipe was great with the thyme and the creaminess from the cheese. This is the second risotto recipe I've made from cooking light and I haven't been disappointed yet.

Hmmm. Risotto has a high labor to consumption time ratio. Tasty enough but a bit salty and too close to something out of a box.

This was less special than I had expected, but I really enjoyed that taste of the wine and shiitakes together.

Wow, this was one of the best dinners ever! We put thinly sliced broiled (with a drizzle of aged balsalmic) brussel sprouts and cauliflower on top. Yum!

i tried this recipe and its delicious as well as easy to make/i served this with a london broil steak and everything complmeted one another.i especially like the wines that you suggested. the only thing that i omitted was the salt the wine that i used with the rice added enough flavor.

Yummy!! I will certainly make this again!

this is fantastic, great flavours, excellent texture - love it

We enjoyed this but I made a huge mistake by using canned peas instead of frozen or even fresh. I substituted crimini mushrooms for the shitake and I sauteed them for at least 10-15 minutes. They were yummy. With the Arborio rice you need the 4 cups of broth. Risotto is meant to be creamy and the rice holds it shape. Probably wont make this again but I will make different versions of it.

My kids loved it - now that's an accomplishment!

This was ok, I think if I were to make it again I would cut the amount of mushrooms in half and add an extra 1/4C. of peas, mainly because I love the sweetness of peas. As well I would not use the thyme at all next time I found it very over powering even though I only used half the amount, I would substitute it with more garlic. I was a little afraid it would be mushy but it ended up still having a nice bite. I agree it took way more then 20 min, from beggining to end it took me at least an hour, but I also prepared the mushrooms beore the rice since you do need to constantly stir.

I made this dish using a mix of barley, spelt, and arborio rice (from Trader Joe's). I probably had a bit less broth and mushrooms than called for, and subbed dried thyme for fresh. It still turned out very nicely, if a little less creamy than I would have liked. The variety of grains made for an interesting texture.

I love this risotto recipe and make it often. Guests also think it is great and doesn't taste light. We will sometimes just eat this as our dinner :)