Shiitake & Sweet Pea Risotto ~ Rachel

I love risotto…would probably eat it every day with different veggies and proteins if I had to! Dave is not such a fan but will eat it every now and then. I figured since he loved mushrooms, this recipe would be a slam dunk. Well, Dave took one bite of it and said he couldn’t eat it. We’re not sure what happened but we’re wondering if he just doesn’t like shiitake mushrooms? Anyways, I thought it was fabulous and wanted to share it with y’all. It was in one of the recent Cooking Light issues but it’s also online. Enjoy!

Shiitake and Sweet Pea Risotto

Prep Time: 40 minutes
Yield: 4 servings

Ingredients

  • 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

Preparation

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 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).

3. 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.

4. 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 (sat 3.7g,mono 3.9g,poly 0.8g)
Protein: 11.7g
Carbohydrate: 48g
Fiber: 4.5g
Cholesterol: 14mg
Iron: 1.3mg
Sodium: 710mg
Calcium: 101mg

Laraine Perri, Cooking Light, MARCH 2010
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