Wild Mush­room Risotto

with green peas

Vegetarian Today - - Table For Two -

Ital­ians serve risotto or pasta as a sep­a­rate course be­fore the main dish. But when paired with a fresh salad, it makes for a com­plete meal. Makes 2 serv­ings (4 cups) To­tal time: 45 min­utes

COM­BINE:

3 cups low-sodium veg­etable broth 1/2 oz. dried porcini mushrooms

HEAT:

2 Tbsp. ex­tra-vir­gin olive oil 1/2 cup minced onion 8 oz. as­sorted fresh mushrooms (such as crem­ini, but­ton, and shi­itake), stemmed and sliced 1 Tbsp. minced fresh gar­lic

ADD:

3/4 cup dry Ar­bo­rio or Carnaroli rice 1/2 cup dry white wine 1/2 cup frozen green peas, thawed 1/4 cup shred­ded Parmesan (op­tional) 2 tsp. minced fresh thyme 1/2 tsp. kosher salt 1/4 tsp. black pep­per Shred­ded Parmesan (op­tional) Fresh thyme sprigs

Com­bine broth and porcini in a saucepan; bring to a boil, then re­duce heat to low. Sim­mer porcini, cov­ered, 10 min­utes. Trans­fer porcini, us­ing a slot­ted spoon, to a cut­ting board and chop. Keep broth warm.

Heat oil in a sauté pan over medium. Add onion and cook un­til soft­ened, about 5 min­utes.

Stir in porcini, fresh mushrooms, and gar­lic; cook un­til liq­uid nearly evap­o­rates, about 5 min­utes.

Add rice, stir­ring to coat. Deglaze pan with wine; cook, stir­ring con­stantly, un­til ab­sorbed, about 2 min­utes. Re­duce heat to medium-low.

Stir in 1 cup warm broth; sim­mer rice, stir­ring of­ten, un­til liq­uid is ab­sorbed, 3–4 min­utes. Con­tinue ad­ding broth in 1-cup in­cre­ments, stir­ring of­ten, un­til liq­uid is ab­sorbed and rice is creamy, about 20 min­utes to­tal.

Stir in peas, 1/4 cup Parmesan, minced thyme, salt, and pep­per. Gar­nish serv­ings with Parmesan and thyme sprigs; serve im­me­di­ately.

Per serv­ing: 598 cal; 18g to­tal fat (8g sat); 30mg chol; 868mg sodium; 81g carb; 9g fiber, 20g pro­tein

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