Vegetarian

Pea and Mushroom Risotto is for Side Dish.

Pea and Mushroom Risotto takes 10 minutes to prepare.

Pea and Mushroom Risotto takes 40 minutes to cook.

Pea and Mushroom Risotto makes 4 servings.

The ingredients for Pea and Mushroom Risotto are:

1 cup arborio rice
1 tbsp olive oil
2 cups of cremini mushrooms, halved.
4 cups low sodium vegetable broth
1 cup frozen peas
2 cloves garlic chopped fine
black pepper to taste

Here is how you make Pea and Mushroom Risotto:

In a saucepan, heat your veggie broth. Bring to a simmer and keep it warm on the burner.In a deep pan, heat up half the olive oil. Toss in the arborio rice, stirring with a wooden spoon to coat it in the oil. Toast lightly, then ladle in your first two scoops of heated broth.Stir the rice and broth gently until the liquid is absorbed. Add the remaining liquid two scoops at a time until all is absorbed.In another pan, saute your mushrooms and garlic with the remaining oil. Just before you add the last few scoops of broth into the rice, toss your sauteed mushrooms & the frozen peas into the rice. Stir to combine, then add remaining broth. When all liquid is absorbed, season with pepper & serve immediately.Serving Size: 4 larger servings as an entree or 8 side servingsNumber of Servings: 4Recipe submitted by SparkPeople user ROCK_CHICA.

The nutritional information for Pea and Mushroom Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 230.6

• Total Fat: 3.6 g
• Cholesterol: 0.0 mg
• Sodium: 182.0 mg
• Total Carbs: 46.1 g
• Dietary Fiber: 2.9 g
• Protein: 6.0 g

The dietary needs meet for Pea and Mushroom Risotto is Vegetarian