Shiitake and Sweet Pea Risotto

Shiitake and Sweet Pea Risotto
Photo by Randy Mayor

Ingredients

  • 1 tablespoon butter
  • ½ cup finely chopped onion
  • ½ cup dry white wine
  • ¾ cup frozen green peas
  • ½ cup finely chopped onion
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly ground black pepper
  • + 41 more ingredients
    • 1 ½ teaspoons minced garlic, divided
    • 1 tablespoon butter
    • ¾ cup frozen green peas
    • 4 cups fat-free, less-sodium chicken broth
    • 1 cup uncooked Arborio rice
    • 1 tablespoon butter
    • 1 cup uncooked Arborio rice
    • 4 cups fat-free, less-sodium chicken broth
    • 2 teaspoons chopped fresh thyme, divided
    • 6 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
    • ¼ teaspoon freshly ground black pepper
    • 4 cups thinly sliced shiitake mushroom caps
    • 4 cups thinly sliced shiitake mushroom caps
    • 1 ½ teaspoons minced garlic, divided
    • ½ cup finely chopped onion
    • 1 cup uncooked Arborio rice
    • 1 tablespoon extra-virgin olive oil
    • ½ cup finely chopped onion
    • 4 cups thinly sliced shiitake mushroom caps
    • 4 cups thinly sliced shiitake mushroom caps
    • 6 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
    • 2 teaspoons chopped fresh thyme, divided
    • 4 cups fat-free, less-sodium chicken broth
    • 4 cups fat-free, less-sodium chicken broth
    • ¾ cup frozen green peas
    • ¼ teaspoon freshly ground black pepper
    • 2 teaspoons chopped fresh thyme, divided
    • 6 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
    • 1 ½ teaspoons minced garlic, divided
    • 2 teaspoons chopped fresh thyme, divided
    • ½ cup dry white wine
    • 1 tablespoon extra-virgin olive oil
    • 6 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
    • 1 cup uncooked Arborio rice
    • 1 tablespoon butter
    • 1 ½ teaspoons minced garlic, divided
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon extra-virgin olive oil
    • ¾ cup frozen green peas
    • ½ cup dry white wine
    • ½ cup dry white wine

1. Bring broth to a simmer in a medium saucepan; keep warm over low heat. 2. 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 liq...

View full recipe at My Recipes

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