Shiitake and Sweet Pea Risotto

5 from 1 vote

Risotto is a delicious and filling dish. I like to serve it with a large green salad.

Prep Time40

Cook Time35

Total Time1 15

Course: Main Course

Cuisine: Italian

Keyword: risotto, shiitake, sweet pea

Servings: servings

In a medium saucepan, heat the broth over low heat and keep warm at a simmer.
In a large skillet, melt the butter over medium heat. Add the onion and cook 2 minutes. Add the garlic, cooking 30 seconds (keep stirring). Add the rice and cook 1 minute (keep stirring). Add the wine, cook 2 minutes, or until liquid is absorbed (keep stirring). Stir in ½ cup of the broth and cook 2 minutes, or until the liquid is absorbed (keep stirring!) Add remaining broth ½ cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next ½ cup. This should take about 20 minutes total.
Heat the oil in a large, nonstick skillet over medium-high heat. Add the mushrooms to the pan; cook 5 minutes, or until tender. Set aside.
Add the mushrooms, thyme, peas, ¼ cup of the cheese, and pepper to the risotto. Stir and cook for 3 minutes, just until everything is warmed. Spoon about 1¼ cups risotto into each of 4 bowls. Sprinkle each with the remaining cheese.

To make this recipe dairy-free, use olive oil in place of butter, and leave out the Parmesan cheese.
To make this recipe gluten free, just be sure to use a brand of broth that is known to be GF.
To make this recipe vegetarian, use vegetable broth in place of chicken broth.