Shiitake and Sweet Pea Risotto

Cooking Light March 2010

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  cups  reduced-sodium fat-free 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 pea
• 6  tablespoons  grated fresh parmigiano-reggiano cheese, divided
• 1⁄4 teaspoon fresh ground black pepper

Directions

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.
3. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently.
4. 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).
5. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until tender.
6. Add remaining 1/2 teaspoon garlic and 1 teaspoon thyme; sauté 1 minute. Set aside.
7. 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.