Are you ready for my second giveaway? If you are a cook, you are going to love this one! It is for the cookbook "Let's Get Together" by DeeDee Stovel & Pam Wakefield and a Williams-Sonoma medium yellow silicone spatula. If you haven't noticed, look a little closer in my cooking pictures and you will see that I use my Williams-Sonoma spatulas all the time. This cookbook features lots of yummy and easy recipes.
The rules are simple:
1. For one entry--You must be a follower.
2. For one entry--Leave a comment letting me know your favorite dish to cook.
3. For three entries--Blog about this giveaway.
4. For three entries--Let me know a recipe you have not had a chance to try but would like to see me make and blog the outcome!
You can earn up to eight entries for this giveaway. Add them up and leave just one comment on this post. Sunday, April 10, 2011 I will announce the winner.
Shiitake & Sweet Pea Risotto
Prep Time: 40 minutes
Yield: 4 servings
Calories: 324 per serving
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 shiitake mushroom caps
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
1. Bring broth to a simmer in a medium saucepan; keep warm over low heat.
2. 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).
3. 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.
4. 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.
Verdict: Bryan declared it delish and announced that he would like to have it again. That makes me a happy wife!