Recipe: Risotto with Peas and Mushrooms

RISOTTO WITH PEAS AND MUSHROOMS

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 (2 1/2 ounce) jar sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 teaspoon ground white pepper
1/3 cup 2% low-fat milk

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. Serve immediately.

*Medium grain rice will yield the best consistency for risottos) but long grain rice can be used.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Light, Lean, and Low Fat Recipes from the Rice Council, Best Recipes Magazine, Vol. 1, July 12, 1992, No. 17