Shiitake and Sweet Pea Risotto

from Cooking Light

4 cups fat-free, less-sodium chicken broth
1 Tbsp butter
1/2 cup finely chopped onion
1.5 tsp minced garlic, divided
1 cup uncooked Arborio rice
1/2 cup dry white wine
1 Tbsp extra-virgin olive oil
4 cups thinly sliced shiitake mushroom caps
2 tsp chopped fresh thyme, divided
3/4 cup frozen green peas
6 Tbsp grated fresh Parmigiano-Reggiano cheese, divided
1/4 tsp freshly ground black pepper

1. Bring broth to a simmer in a medium saucepan; keep warm over low heat.
2. Melt butter in large skillet over medium heat. Add onion; cook 2 minutes. Add 1 tsp garlic; cook 30 seconds, stirring constantly. Ad rice; cok 1 minute, stirring constantly. Add wine; cok 2 min or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 min 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).
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 5 min or until tender. Add remaining 1/2 tsp garlic and 1 tsp thyme; saute 1 min. Set aside.
4. Stir mushrooms, remaining 1 tsp thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 min. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle with 1 1/2 tsp cheese.

Yield: 4 servings