Risotto with Peas and Mushrooms

Description

Makes 6 servings.

Ingredients

• 1 cup frozen peas
• 1 cup sliced fresh mushrooms
• 2 tablespoons butter or margarine, divided
• ½ cup chopped onion
• 1 cup uncooked U.S. arborio or medium-grain rice
• ⅓ cup dry white wine
• 2 cups chicken broth
• ¼ cup grated Parmesan cheese
• salt and ground white pepper to taste
• ½ cup heavy cream

Directions

1. Cook peas and mushrooms in 1 tablespoon butter in large skillet over medium heat several minutes. Remove vegetables; set aside.
2. Cook onion in remaining 1 tablespoon butter until soft.
3. Add rice and stir 2 to 3 minutes.
4. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth.
5. Cook, uncovered, stirring frequently, until broth is absorbed.
6. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
7. Stir in cheese, seasonings, cream, and reserved vegetables.
8. Stir until mixture is creamy, about 2 to 3 minutes.
9. Serve immediately