Risotto With Mushrooms And Sugar Snap Peas

Risotto With Mushrooms And Sugar Snap Peas
Risotto With Mushrooms And Sugar Snap Peas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3

    cups canned vegetable broth

  • 1

    cup dry white wine

  • 2

    tablespoons olive oil

  • 1

    cup arborio rice (or medium-grain white rice)

  • 1

    cup chopped mushrooms

  • 3/4

    cup sugar snap peas cut 1/2" pieces

  • 1/2

    cup chopped red bell pepper

  • 1/3

    cup grated Parmesan cheese

  • 1/4

    cup chopped fresh mint

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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. This recipe yields 2 servings; can be doubled.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: