Risotto with Mushrooms and Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Accompany the risotto with a lettuce and radicchio salad, and pass a basket of poppy-seed breadsticks. A strawberry tart would be a nice way to end the meal. See how to finely chop herbs. 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 into 1/2-inch pieces |
1/2 cup chopped red bell pepper |
1/3 cup grated parmesan cheese |
1/4 cup chopped fresh mint |
Directions:
1. 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.
2. 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.
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