Rice Risotto with Peas and Mushrooms

By Rita H

Ingredients

• 1/2 cup chopped onion
• 2 tsp margarine
• 1 cup uncooked rice
• 1/3 dry white wine
• 1 cup chicken broth
• 4 cups water
• 1 cup frozen peas, thawed
• 1 cup fresh sliced mushrooms
• 1/4 cup grated Parmesan cheese
• 1/4 tsp pepper
• 1/3 cup milk

Details

Servings 6

Preparation

Step 1

Cook onion in margaine in a large saucepan until soft. Add rice; stir 2-3 minutes. Add wine, stir until absorbed. Stir in broth. Cook, uncovered, stirring constantly, until broth in absorbed. Continue stirring, 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, 20-25 minutes. Stir in remaining ingredients. Stir until creamy.