Risotto with Peas and Mushrooms

Yield:
Makes 6 servings

Ingredients:

  1. 1/2 cup chopped onion
  2. 2 teaspoons margarine
  3. 1 cup medium grain rice
  4. 1/3 cup dry white wine
  5. 1 cup chicken broth
  6. 4 cups water
  7. 1 cup frozen peas, thawed
  8. 1 jar (2 1/2 oz.) sliced mushrooms, drained
  9. 1/4 cup grated Parmesan cheese
  10. 1/4 teaspoon ground white pepper
  11. 1/3 cup low-fat milk
Directions:

Cook onion in margarine in skillet over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed.

Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed. Continue stirring and adding water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, 20 to 25 minutes. Stir in remaining ingredients. Stir until creamy, 1 to 2 minutes. Serve immediately.

Tip: Medium grain rice will yield the best consistency for risottos, but long grain can be used.



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