Risotto with peas and mushrooms

By kylaroy7

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup arborio rice
• 1/2 cup onion, chopped
• 3 cups fat-free chicken broth
• 8 ounces sliced fresh mushrooms
• 1 cup frozen petite green peas
• 1/2 cup parmesan cheese, freshly grated
• 1/4 teaspoon freshly ground black pepper

Details

Servings 8
Adapted from uclick.com

Preparation

Step 1

In a 2-quart glass baking dish, cover and microwave butter and oil on high (100 percent power) 45 seconds to 1 minute or until melted; mix in rice and onion. Cover and microwave on high 4 minutes; stir after 2 minutes. Stir in chicken broth; cover and microwave on high 10 minutes, stirring every 3 minutes. Add mushrooms; cover and microwave on high 8 minutes, stirring every 3 minutes. Stir in peas; cover and microwave on high 2 minutes. Keep covered and let stand 5 minutes. Sprinkle with cheese and pepper. Serve immediately.