Shiitake and Sweet Pea Risotto

Name: Shiitake and Sweet Pea Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 118 milliliters dry white wine; 946 milliliters fat-free, less-sodium chicken broth; 2 teaspoons chopped fresh thyme, divided; 2 teaspoons minced garlic, divided; 1 Tbsp extra-virgin olive oil; 118 milliliters finely chopped onion; 6 Tbsps grated fresh Parmigiano-Reggiano cheese, divided; 177 milliliters frozen green peas; 946 milliliters thinly sliced shiitake mushroom caps

The recipe Shiitake and Sweet Pea Risotto is ready in approximately 40 minutes and is definitely a great gluten free option for lovers of Mediterranean food. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 14g of protein, 10g of fat, and a total of 408 calories. A mixture of garlic, pepper, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

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

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Broth

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Sauce Pan

Melt butter in a large skillet over medium heat.

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Butter

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Frying Pan

Add onion; cook 2 minutes.

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Onion

Add 1 teaspoon garlic; cook 30 seconds, stirring constantly.

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Garlic

Add rice; cook 1 minute, stirring constantly.

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Rice

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.

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Broth

Wine

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).

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Broth

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms to pan; saut 5 minutes or until tender.

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Mushrooms

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Frying Pan

Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; saut 1 minute. Set aside.

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Garlic

Thyme

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.

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Mushrooms

Cheese