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Risotto with Peas, Mushrooms, and Green Onion Recipe

Risotto with Peas, Mushrooms, and Green Onion Recipe

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Risotto with Peas, Mushrooms, and Green Onion

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Ingredients:

Serving

risotto

Directions:

If you like, sauté some wild mushrooms and stir them into the finished risotto.
This recipe can be prepared in 45 minutes or less.
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Ingredients
Mushrooms
Tablespoons butter
/4 cup chopped green onions
/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
/4 cup arborio or medium-grain white rice
/2 cups (or more) canned low-salt chicken broth
/4 cup frozen petite peas, thawed
Cup grated Parmesan cheese
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Preparation
Saute mushrooms until soft and set aside.
Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.
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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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