Vegetarian

Risotto with Mushrooms and Sugar Snap Peas is for Dinner.

Risotto with Mushrooms and Sugar Snap Peas takes 15 minutes to prepare.

Risotto with Mushrooms and Sugar Snap Peas takes 30 minutes to cook.

Risotto with Mushrooms and Sugar Snap Peas makes 4 servings.

The ingredients for Risotto with Mushrooms and Sugar Snap Peas are:

3 cups vegetable broth
1 cup dry white wine
2 tbsp. olive oil
1 cup arborio rice

1 1/4 cup chopped mushrooms
1 cup sugar snap peas, cut into 1/2 inch pieces
1/2 cup chopped red bell pepper
1/3 cup grated parmesan cheese
1/4 cup chopped fresh mint

Here is how you make Risotto with Mushrooms and Sugar Snap Peas:

1. Combine broth and wine in saucepan.2. Bring to simmer over medium heat.3. Heat 1 tbsp. oil in heavy medium skillet over medium heat.4. Add rice; stir 2 minutes. 5. Reduce heat to medium-low and add a ladle full of broth and stir until the broth is absorbed. Continue to add a ladle of broth at a time until there is a ladle full left in the saucepan, approximately 20 minutes.6. Heat 1 tbsp. oil in medium skillet over medium-high heat7. Add mushrooms, sugar snap peas, and bell pepper; saute until crisp-tender, about 3 minutes. 8. Stir in risotto along with cheese and mint. 9. Mix in enough remaining broth mixture if needed to moisten.10. Season risotto with salt and pepperNumber of Servings: 4Recipe submitted by SparkPeople user ADIDAS110.

The nutritional information for Risotto with Mushrooms and Sugar Snap Peas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 331.1

• Total Fat: 9.3 g
• Cholesterol: 6.5 mg
• Sodium: 864.0 mg
• Total Carbs: 42.7 g
• Dietary Fiber: 1.9 g
• Protein: 8.1 g

The dietary needs meet for Risotto with Mushrooms and Sugar Snap Peas is Vegetarian