Shiitake and Sweet Pea Risotto
Source of Recipe
K.arlette2011
List of Ingredients
Shiitake and Sweet Pea Risotto
4 cups fat-free, less-sodium chicken broth
1 tablespoon butter
1/2 cup finely chopped onion
1 1/2 teaspoons minced garlic, divided
1 cup uncooked Arborio rice
1/2 cup dry white wine
1 tablespoon extra-virgin olive oil
4 cups thinly sliced shiitake mushroom caps
2 teaspoons chopped fresh thyme, divided
3/4 cup frozen green peas
6 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
1/4 teaspoon freshly ground black pepper
Recipe
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.
Nutritional Information
Calories: 324
Fat: 10g
Saturated fat: 3.7g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 0.8g
Protein: 11.7g
Carbohydrate: 48g
Fiber: 4.5g
Cholesterol: 14mg
Iron: 1.3mg
Sodium: 710mg
Calcium: 101mg
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