 Risotto with Peas and Mushrooms
Makes 6 servings
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Image © USA Rice Federation®
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Risotto with Peas and Mushrooms
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Ingredients
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1/2
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cup chopped onion
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2
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teaspoons margarine
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1
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cup uncooked rice
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1/3
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cup dry white wine
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1
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cup chicken broth
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4
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cups water
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1
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cup frozen peas, thawed
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1
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jar (2-1/2 ounces) sliced mushrooms, drained
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1/3
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cup 2% low-fat milk
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1/4
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cup grated Parmesan cheese
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1/4
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teaspoon ground white pepper
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Cook onion in margarine in large 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. Garnish with fresh peapods, if desired. Serve immediately.
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Tip
Medium grain rice will yield the best consistency for risottos, but long grain rice can be used.
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© USA Rice Federation®
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Nutrients per Serving
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(1/6 of total recipe)
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Calories
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205
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Calories from Fat
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26 %
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Total Fat
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6 g
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Cholesterol
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4 mg
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Carbohydrate
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31 g
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Fiber
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2 g
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Protein
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7 g
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Sodium
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316 mg
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Printed
from fbnr.com
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