Shittake and Mill Creek Peas Risotto
Fresh Mill Creek Farm Peas
Fat-Free, Less-sodium chicken broth
Onion, finely chopped
Minced Garlic, divided
1 1/2 t
Arborio Rice, uncooked
Dry White Wine
Extra-virgin Olive Oil
Shiitake Mushrooms Caps, thinly sliced
Fresh Thyme, divided (chopped)
Fresh Parmigiano-Reggiano Cheese, divided
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 (+/- 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 for 3 minutes. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle each with 1 1/2 teaspoons cheese. Enjoy!
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