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Description
Cooking Light
Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups unsalted vegetable stock
- 1/2 cup water
- 1 tsp. EVOO
- 1 1/2 cups chopped onion
- 1 Tbsp. minced garlic
- 1 tsp. chopped fresh thyme (divided)
- 4 oz. button mushrooms (sliced)
- 1 cup arborio rice (uncooked)
- 1/2 cup dry white wine
- 1 cup frozen green peas (thawed)
- 1/4 cup chopped parsley
- 2 Tbsp. mascarpone cheese
- 1 tsp. sherry vinegar
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 Tbsp. grated Parmesan cheese
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Directions
- Bring stock and 1/2 cup water to a simmer in a small saucepan. Reduce heat to low; keep warm.
- Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes or until tender. Add garlic, 2 teaspoons thyme, and mushrooms; cook 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 30 seconds, scraping pan to loosen browned bits. Reduce heat to medium-low. Add 1/2 cup stock mixture to pan; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock mixture, 1/2 cup at a time, stirring almost constantly until each portion is absorbed before adding the next (about 22 minutes). Remove pan from heat. Stir in peas, parsley, mascarpone cheese, vinegar, salt, and pepper. Sprinkle with remaining 1 teaspoon thyme and Parmesan cheese.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol5mg2% |
Sodium410mg17% |
Potassium330mg9% |
Protein8g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A20% |
Vitamin C30% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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