Shiitake and Sweet Pea Risotto
Risotto is a delicious and filling dish. I like to serve it with a large green salad.
Foto: RecipeGirl
Ingredients
- 4 cups fat free, low sodium chicken or vegetable broth
- 1 tablespoon salted butter
- ½ cup finely chopped sweet onion
- 1½ teaspoons minced garlic ((about 1 large clove))
- 1 cup uncooked Arborio rice
- ½ cup dry white wine ((pinot grigio or sauvignon blanc work well))
- 1 tablespoon extra virgin olive oil
- 4 cups thinly sliced shiitake mushroom caps ((use different mushrooms if you'd like))
- 2 teaspoons chopped fresh thyme
- ¾ cup frozen peas
- 6 tablespoons grated fresh Parmesan cheese, (divided)
- ¼ teaspoon freshly ground black pepper
Steps
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In a medium saucepan, heat the broth over low heat and keep warm at a simmer.
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In a large skillet, melt the butter over medium heat. Add the onion and cook 2 minutes. Add the garlic, cooking 30 seconds (keep stirring). Add the rice and cook 1 minute (keep stirring). Add the wine, cook 2 minutes, or until liquid is absorbed (keep stirring). Stir in ½ cup of the broth and cook 2 minutes, or until the liquid is absorbed (keep stirring!) Add remaining broth ½ cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next ½ cup. This should take about 20 minutes total.
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Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms to the pan; cook 5 minutes, or until tender. Set aside.
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Add the mushrooms, thyme, peas, ¼ cup of the cheese, and pepper to the risotto. Stir and cook for 3 minutes, just until everything is warmed. Spoon about 1¼ cups risotto into each of 4 bowls. Sprinkle each with the remaining cheese.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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