Mushroom Risotto with Roasted Red Peppers & Peas
- Prep Time: 10 mins
- Cook Time: 5 mins
- Serves: 3
- 1 bag (10 oz) Birds Eye Steamfresh® Chef's Favorites Lightly Sauced Mushroom & Green Bean Risotto, cooked according to package directions
- 2 tablespoons diced roasted red bell pepper, drained
- 1/2 cup Birds Eye Birds Eye® Baby Sweet Peas, thawed under warm water
- 1/4 teaspoon dried thyme
- Pour prepared risotto into a bowl.
- Stir in red peppers, peas and thyme.
- Season with salt and pepper, if desired.
Serve with grilled steak and Birds Eye® Asparagus, Gold & White Corn, Baby Carrots.