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https://2464.awgweb.com/Recipes/Detail/4345/Risotto_with_Peas_and_Mushrooms
Risotto with Peas and Mushrooms
Yield: Makes 6 servings
Ingredients
| 1/2 |
cup |
chopped onion
|
|
|
| 2 |
teaspoons |
margarine
|
|
|
| 1 |
cup |
medium grain rice
|
|
|
| 1/3 |
cup |
dry white wine
|
|
|
| 1 |
cup |
chicken broth
|
|
|
| 4 |
cups |
water
|
|
|
| 1 |
cup |
frozen peas, thawed
|
|
|
| 1 |
jar |
(2 1/2 oz.) sliced mushrooms, drained
|
|
|
| 1/4 |
cup |
grated Parmesan cheese
|
|
|
| 1/4 |
teaspoon |
ground white pepper
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
Fayette Shop and Save Recipes
https://2464.awgweb.com/Recipes/Detail/4345/Risotto_with_Peas_and_Mushrooms