Wild Mushroom Risotto
with green peas
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
3 cups low-sodium vegetable broth 1/2 oz. dried porcini mushrooms
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
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