SHIITAKE RISOTTO W/ SWEET PEAS

www.RecipeGirl.com

4 cups fat-free, low sodium chicken broth
1 Tbsp butter
1/2 cup finely chopped onion
1 1/2 tsp minced garlic, divided
1 cup uncooked Arborio rice
1/2 cup dry white wine (I use Sauvignon Blanc)
1 Tbsp extra-virgin olive oil
4 cups thinly sliced shiitake mushrooms
2 tsp chopped fresh thyme, divided
3/4 cup frozen green peas
1/4 cup + 2 Tbsp grated fresh Parmesan cheese, divided
freshly ground black pepper, to taste

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.

Serves: 4

Cooking Tips:
*Use vegetable broth if you’d like this recipe to be vegetarian.

Nutritional Information: calories 324, fat 10g (sat 3.7g), protein 11.7g, carbohydrate 48g, fiber 4.5g, cholesterol 14mg, iron 1.3mg, sodium 710mg, calcium 101mg

Recipe Source: Adapted from Cooking Light