Risotto with Peas and Mushrooms

Yield: Makes 6 servings

Ingredients

1/2 cup chopped onion

2 teaspoons margarine

1 cup medium grain rice

1/3 cup dry white wine

1 cup chicken broth

4 cups water

1 cup frozen peas, thawed

1 jar (2 1/2 oz.) sliced mushrooms, drained

1/4 cup grated Parmesan cheese

1/4 teaspoon ground white pepper

1/3 cup low-fat milk

Nutrition Facts

Yield: Makes 6 servings

Approximate Nutrient Content per serving:

Calories: 205

Calories From Fat: 45

Total Fat: 5.6g

Cholesterol: 4mg

Sodium: 316mg

Total Carbohydrates: 31.3g

Protein: 6.7g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Cook onion in margarine in skillet over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed.

Stir in broth. Cook, uncovered, stirring constantly, until broth is absorbed. Continue stirring and 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 to 25 minutes. Stir in remaining ingredients. Stir until creamy, 1 to 2 minutes. Serve immediately.

Tip: Medium grain rice will yield the best consistency for risottos, but long grain can be used.

Please note that some ingredients and brands may not be available in every store.

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