This risotto was wonderful. It was bright both in taste and color from the peas, yet savory as risottos always are. Risottos always seem so decadent to me because of their creaminess, but this one is pretty healthy (no added marscapone nor huge amounts of cheese), which is an added bonus.
This went perfectly with Pan Seared Ahi Tuna with Wasabi Cream Sauce (recipe to come).
Mushroom & Sweet Pea Risotto
adapted 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 mushrooms, preferably a mix
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
Bring broth to a simmer in a medium saucepan; keep warm over low heat.
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).
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.
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.
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