Mushroom-Pea Risotto
By: Scott Koeneman
Published: Tuesday, February 9, 2010 - 9:38pm

Ingredients




Arborio Rice

6 cups chicken broth
1 teaspoon olive oil
2 cups onions, diced
8 ounces white mushrooms, sliced
2 cloves garlic, minced
1 1/2 cups Arborio rice
1 cup frozen green peas, thawed
2/3 cup grated Parmesan
salt and pepper to taste

Preparation

1 Bring broth to a simmer, remove from heat and cover. 2 Heat oil in a large skillet over medium heat. Add onions and saute until tender, about 10 minutes. Add mushrooms and garlic and continue to cook until mushrooms are tender. Stir in rice and saute until it become translucent. 3 Reduce heat to medium-low. Add vermouth and cook until the liquid is absorbed. Add broth, 1 cup at a time, stirring often. Be sure all liquid is absorbed before adding the next cup of broth. Continue until rice is tender and creamy. 4 Add peas and Parmesan, season to taste with salt and pepper.

About


The risotto is only 220 calories with 2 grams of fat and 3 of fiber.