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Rating: 4 stars
29 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

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.

Laraine Perri
Recipe by Cooking Light March 2010

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
total:
40 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth to a simmer in a medium saucepan; keep warm over low heat.

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  • 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).

  • 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.

  • 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.

Nutrition Facts

324 calories; fat 10g; saturated fat 3.7g; mono fat 3.9g; poly fat 0.8g; protein 11.7g; carbohydrates 48g; fiber 4.5g; cholesterol 14mg; iron 1.3mg; sodium 710mg; calcium 101mg.
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