Shiitake Mushroom and Sweet Pea Risotto

Shiitake Mushroom and Sweet Pea Risotto
 

Adapted from Cooking Light

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. 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. 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 and stir well to combine all of the ingredients. Spoon portions onto a plate, top with remaining parmesan cheese, and enjoy!