Shitake and Sweet Pea Risotto

WW WEIGH-IN UPDATE: Lost 2.5 pounds!

Q: What’s the best way to reward yourself for spending a full day with high school students??

A: Ignore your homework and make something delicious out of your new copy of Cooking Light!

This was my first legitimate attempt at risotto, and I was very pleased with the results. I made it for lunch tomorrow for my road trip partners. So excited!

Shitake and Sweet Pea Risotto (from Cooking Light)

* 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


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

10g (sat 3.7g,mono 3.9g,poly 0.8g)


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