Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas

Name: Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 servings
Ingredients: 1 bag (10 oz) Birds Eye® Mushroom & Green Bean Risotto, cooked according to package directions; 2 tablespoons diced roasted red bell pepper, drained; ½ cup Birds Eye® Baby Sweet Peas, thawed under warm water; ¼ teaspoon dried thyme

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Pairs well with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.

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Recipe Summary

prep:

10 mins

cook:

5 mins

total:

15 mins

Yield:

3 servings

Ingredients

1 bag (10 oz) Birds Eye® Mushroom & Green Bean Risotto, cooked according to package directions
2 tablespoons diced roasted red bell pepper, drained
½ cup Birds Eye® Baby Sweet Peas, thawed under warm water
¼ teaspoon dried thyme

Directions

Step 1

Pour prepared risotto into a bowl.

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Step 2

Stir in red peppers, peas and thyme.
Step 3

Season with salt and pepper, if desired.
Step 4

Serving Suggestion: Serve with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.

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Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas

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Recipe Summary

Ingredients

Directions

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Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Birds Eye® Mushroom Risotto with Roasted Red Peppers & Peas