Risotto With Peas And Mushrooms Recipe
This Risotto with Mushrooms and Peas is simply marvelous ! This irresistibly seasoned rice with vegetables and cheese is my favorite meal and so will it be yours once you taste it ! Your suggestions for this Risotto with Mushrooms and Peas is welcome !
Ingredients
1/2 cup chopped onion
2 teaspoons margarine
1 cup uncooked rice
1/3 cup dry white wine
1 cup chicken broth
4 cups water
1 cup frozen peas, thawed
1 jar (2 1/2 ounces) sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground white pepper
1/3 cup 2% low fat milk
Directions
Cook and stir onion in margarine in skillet over medium-high heat until soft.
Add rice and cook, stirring constantly, 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, 1 cup at a time, allowing 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.
Add rice and cook, stirring constantly, 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, 1 cup at a time, allowing 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.
