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Risotto With Peas & Mushrooms Recipe

March 6th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4cupsvegetable brothor chicken brothor beef broth
  2. 3tablespoonsolive oil
  3. 1/2cup finely choppedonions(more if desired)
  4. 1 (10 ounce)packagefrozen peas
  5. 1 (4 ounce)canmushrooms, stems and pieces
  6. 1cup unwashedrisotto rice
  7. 1/2cup gratedparmesan cheese
  8. 1tablespoonunsalted butter
  9. 1tablespoon choppedparsley(Fresh is better but use what you have.)

DIRECTIONS

  1. In skillet, over medium high heat, stir fry onions and peas for 1 minute in oil.
  2. Add rice and stir fry another minute.
  3. Stir in a generous ladle full of broth, turn heat to medium.
  4. Keep stirring until broth absorbed.
  5. Add another ladle full, continuing until all broth is used up and 22 minutes have passed.
  6. By this time it should be just done.
  7. Cook an additional minute to absorb all the liquid.
  8. Add cheese and butter.
  9. Stir until both disappear into the rice.
  10. Sprinkle parsley over top and stir inches Turn off heat and let rest for 1 to 2 minutes, then serve.

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