Shiitake and Sweet Pea Risotto
- 4 cups fat-free, low-sodium chicken or vegetable broth
- 1 tablespoon salted butter
- 1/2 cup finely chopped sweet onion
- 1 1/2 teaspoons minced garlic (about 1 large clove)
- 1 cup uncooked Arborio rice
- 1/2 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 regular mushrooms if you'd like)
- 2 teaspoons chopped fresh thyme
- 3/4 cup frozen green peas
- 6 tablespoons grated fresh Parmesan cheese, divided
- 1/4 teaspoon freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (1 1/2 teaspoons)
- Green peas, frozen (3/4 cup)
- Shiitake mushroom caps (4 cups)
- Sweet onion (1/2 cup)
- Thyme, fresh (2 teaspoons)
- Canned Goods
Chicken or vegetable broth, fat-free low-sodium (4 cups)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Olive oil, extra-virgin (1 tablespoon)
- Pasta & Grains
- Arborio rice (1 cup)
- Dairy
- Butter, salted (1 tablespoon)
- Parmesan cheese, grated fresh (6 tablespoons)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published September 13, 2012 (5 months ago).
109 people saved this recipe.
