Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/4345/
Risotto with Peas and Mushrooms
Yield: Makes 6 servings
Ingredients
| 1/2 | cup | chopped onion | |
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| 2 | teaspoons | margarine | |
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| 1 | cup | medium grain rice | |
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| 1/3 | cup | dry white wine | |
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| 1 | cup | chicken broth | |
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| 4 | cups | water | |
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| 1 | cup | frozen peas, thawed | |
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| 1 | jar | (2 1/2 oz.) sliced mushrooms, drained | |
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| 1/4 | cup | grated Parmesan cheese | |
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| 1/4 | teaspoon | ground white pepper | |
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| 1/3 | cup | low-fat milk | |
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Nutrition Facts
Yield: Makes 6 servings
Approximate Nutrient Content per serving:
| Calories: | 205 | |
| Calories From Fat: | 45 | |
| Total Fat: | 5.6g | |
| Cholesterol: | 4mg | |
| Sodium: | 316mg | |
| Total Carbohydrates: | 31.3g | |
| Protein: | 6.7g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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.
Horseheads Jubilee Foods Recipes
https://horseheadsjubilee.com/Recipes/Detail/4345/
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