Risotto with peas and mushrooms

6 Servings

Ingredients

Quantity Ingredient
½ cup Onion [choped]
2 teaspoons Butter/margarine
1 cup Rice [uncooked]
⅓ cup White wine [dry]
1 cup Chicken broth
4 cups Water
1 cup Frozen peas [thawed]
2½ ounce (1 jar) mushrooms [drained
& sliced]
¼ cup Parmesan cheese [grated]
¼ teaspoon White pepper [ground]
⅓ cup 2% milk

Directions

SIDES FROM CHEF FREDDY'S

1) Cook the onion in the butter/margarine in a skillet over med-high heat, until soft, then add the rice, stirring constantly for 2 to 3 min...

Add the wine; stirr until absorbed, then stir in the broth, cooking uncovered,and stirring constantly... 2) Continue stirring and adding water one cup at a time allowing each cup to be absorbed before adding another; until rice is tender and has creamy consistancy approx 20 to 25 min... 3) Stir in the remaining ingredients, stirring until creamy 1 to 2 min... and serve immediately...

Calories... 205 Cholesterol... 4mg Fat... 6g Sodium... 316mg

From the All New Diet Cookbook and Fred Goslin on Cyberealn Bbs, home of KookNet, in Watertown NY (315) 786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Related recipes