Shiitake and Sweet Pea Risotto

Ingredients:

• 4 C fat-free, less-sodium chicken broth
• 1 Tbsp butter
• 1/2 C finely chopped onion
• 1 1/2 tsp minced garlic, divided
• 1 C uncooked Arborio rice
• 1/2 C dry white wine
• 1 Tbsp extra-virgin olive oil
• 4 C thinly sliced shiitake mushroom caps
• 2 tsp chopped fresh thyme, divided
• 3/4 C frozen green peas
• 6 Tbsp grated fresh Parmigiano-Reggiano cheese, divided
• 1/4 tsp freshly ground black pepper

Directions:

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

• 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.

Author: Cookinglight.com
Nutritional Facts:

• Calories - 324
  

Rating:
Comments:

• Serve with Romaine-Tomato Salad