Shittake and Mill Creek Peas Risotto


Fresh Mill Creek Farm Peas

3/4 C

Fat-Free, Less-sodium chicken broth

4 C

Onion, finely chopped

1/2 C

Minced Garlic, divided

1 1/2 t

Arborio Rice, uncooked

1 C

Dry White Wine

1/2 C

Extra-virgin Olive Oil

1 T

Shiitake Mushrooms Caps, thinly sliced

4 C

Fresh Thyme, divided (chopped)

2 t

Fresh Parmigiano-Reggiano Cheese, divided

6 T

Black Pepper

1/4 t



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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