Risotto with Mushrooms and Sugar Snap Peas
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1 cup dry white wine
- 1/4 cup chopped fresh mint
- 2 tablespoons olive oil
- 1 cup chopped mushrooms
- 1/3 cup grated parmesan cheese
- 1/2 cup chopped red bell pepper
- 3 cups canned vegetable broth
- Carbohydrate 93 g(31%)
- Cholesterol 13 mg(4%)
- Fat 19 g(30%)
- Fiber 3 g(11%)
- Protein 16 g(32%)
- Saturated Fat 5 g(26%)
- Sodium 1684 mg(70%)
- Calories 694
Preparation Combine broth and wine in saucepan. Bring to simmer over medium heat. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice; stir 2 minutes. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce heat to medium-low. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes. Heat remaining 1 tablespoon oil in medium skillet over medium-high heat. Add mushrooms, sugar snap peas and bell pepper; sauté until crisp-tender, about 3 minutes. Stir into risotto along with cheese and mint. Mix in enough remaining broth mixture if needed to moisten. Season risotto with salt and pepper.
Preparation Combine broth and wine in saucepan. Bring to simmer over medium heat. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice; stir 2 minutes. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce heat to medium-low. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes. Heat remaining 1 tablespoon oil in medium skillet over medium-high heat. Add mushrooms, sugar snap peas and bell pepper; sauté until crisp-tender, about 3 minutes. Stir into risotto along with cheese and mint. Mix in enough remaining broth mixture if needed to moisten. Season risotto with salt and pepper.
