Shiitake Mushroom and Sweet Pea Risotto

 

 

Cooking with wine is always a challenge for me…

 

 

Mainly because I want to drink all of it.

As a weeknight dinner, risotto can be a little time consuming. You have to stand there and watch it and continually stir it as you incrementally add more broth.

But all of that is fine as long as you have wine!

It’s a great way to unwind and have conversation with your loved ones about their day.

 

 

 

Shitake Mushroom and Sweet Pea Risotto

Adapted from Cooking Light

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Ingredients:

• 32 ounces vegetable broth
• 1 tablespoon Earth Balance
• 1/2 yellow onion, chopped
• 3 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1/2 cup dry white wine (I used a sauvignon blend)
• 1 tablespoon extra-virgin olive oil
• 3 cups sliced shiitake mushroom caps
• 2 tablespoons lemon juice
• 2 teaspoons fresh thyme
• 1 cup frozen green peas
• 3/4 cup shredded Parmesan
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt

Begin by pouring vegetable broth into a saucepan over medium to low heat and continue to let it simmer. Next, melt Earth Balance in a large skillet over medium heat.

 

Then add the onion and garlic and sauté for 2 minutes.

Because I hate the stinky body odor scent that peeling garlic leaves under my nails for days, I bought already peeled garlic. I do feel a small amount of guilt for the plastic that goes into the packaging but it is so convenient, I couldn’t resist!

 

Next, add the risotto and cook for 1 minute.

Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.

After the wine has absorbed, stir in 1/2 cup of the vegetable broth and continue to stir until the liquid has absorbed. Keep adding 1/2 cup broth at a time while stirring until each portion of broth is absorbed. Stir with one hand and drink with the other for the next 20 minutes!

Just kidding…you actually have to put down the wine so you can cook the mushrooms. Dang it…

Warm the olive oil in another skillet over medium heat and add shiitake mushrooms. Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.

Next, toss your peas into the risotto.

Then add the mushrooms, thyme, salt and pepper and 1/2 cup of the parmesan to the mix.

Mix all ingredients well and spoon portions onto a plate. Top with remaining parmesan cheese and serve.

This is one creamy and satisfying dish full of wine and cheese healthy ingredients! I hope you’ll enjoy it as much as I did!

 

Some of my favorite wine humor:

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Do you enjoy drinking wine while you cook? Or do you prefer to wait to have it with dinner?