By Shona Bonewit
Heat the chicken broth in a saucepan over medium heat. Once hot, reduce the heat to keep it warm while you prepare the risotto.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes.
Add the Arborio rice to the skillet and stir to coat the grains with the oil. Toast the rice, stirring often, until the edges become translucent, about 2-3 minutes.
Begin adding the warm chicken broth, one cup at a time, to the rice. Stir constantly, letting the rice absorb most of the broth before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
In the last 5 minutes of cooking, stir in the peas, butter, and half of the Parmesan cheese. Season with salt and black pepper to taste.
Once the risotto is finished, remove it from the heat and let it sit for a minute. Serve hot, garnished with the remaining Parmesan cheese.
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This Italian Vegetarian Main Course recipe is ready in 40 minutes and features Arborio rice, Chicken broth, Mushrooms and other delicious ingredients. Contains 450 calories total.
Heat the chicken broth in a saucepan over medium heat. Once hot, reduce the heat to keep it warm while you prepare the risotto.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes.
Add the Arborio rice to the skillet and stir to coat the grains with the oil. Toast the rice, stirring often, until the edges become translucent, about 2-3 minutes.
Begin adding the warm chicken broth, one cup at a time, to the rice. Stir constantly, letting the rice absorb most of the broth before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
In the last 5 minutes of cooking, stir in the peas, butter, and half of the Parmesan cheese. Season with salt and black pepper to taste.
Once the risotto is finished, remove it from the heat and let it sit for a minute. Serve hot, garnished with the remaining Parmesan cheese.
Calories per Serving: 450
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