Bring broth and porcini to boil, then reduce heat to low. Simmer, covered, 10 min. Transfer porcini to cutting board and chop. Keep broth warm.
Use oil to saute onion over medium heat 5 min. Add rice, stirring to coat. Deglaze with wine. Cook, stirring constantly until absorbed (about 2 min). Reduce heat to medium low.
Stir in 1 cup warm broth; simmer rice, stirring often, until liquid absorbed (about 5 min). Continue adding broth 1 cup at a time and simmering until all liquid is absorbed and rice is creamy (about 20 min total).
Stir in peas, parmesan, thyme, salt and pepper. Serve immediately.
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|Serving Size: 1 Serving (2631g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1528 (48%)|
|Amt Per Serving||% DV|
|Total Fat 169.7g||226 %|
|Saturated Fat 96.3g||482 %|
|Monounsaturated Fat 57.9g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 593.4mg||183 %|
|Sodium 3209.3mg||111 %|
|Potassium 6643.6mg||175 %|
|Total Carbohydrate 270.8g||80 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 267.5g|
|Protein 150.9g||216 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3193
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