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    You are in: Home / Recipes / Italian Risotto With Mushrooms and Peas Recipe
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    Italian Risotto With Mushrooms and Peas

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    The Paper Chick's Note:

    This is a delicious creamy risotto that my kids love from an Annabel Karmel cookbook (but altered). It's a great way to get veggies into your kids!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons vegetable oil
    • 1 onion, chopped
    • 1/2 cup red pepper
    • 1 1/2 cups sliced mushrooms
    • 1 cup arborio rice
    • 3 3/4 cups vegetable stock, heated
    • 1 cup frozen peas
    • 1/4 cup parmesan cheese
    • 1 tablespoon butter
    • salt and pepper

    Directions:

    1. 1
      Heat the oil in a pan over medium-low heat. Add the onion and cook for 1 minute. Add the pepper and mushrooms adn cook for 5 minutes.
    2. 2
      Add the rice and cook, stirring constantly until all the grains are well coated with oil. Pour in a ladleful of hot stock and simmer, stirring constantly, until absorbed.
    3. 3
      Continue to add small amounts of the heated stock, waiting for each ladleful to be absorbed before adding mroe. Stir frequently!
    4. 4
      When all the stock has been added and the rice is almost cooked stir in the peas and cook for 3-4 minutes. Stir in the Parmesan and butter, season to taste.

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    Ratings & Reviews:

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    Nutritional Facts for Italian Risotto With Mushrooms and Peas

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.3
     
    Calories from Fat 108
    31%
    Total Fat 12.0 g
    18%
    Saturated Fat 3.9 g
    19%
    Cholesterol 13.1 mg
    4%
    Sodium 159.3 mg
    6%
    Total Carbohydrate 49.5 g
    16%
    Dietary Fiber 3.9 g
    15%
    Sugars 4.3 g
    17%
    Protein 8.8 g
    17%

    The following items or measurements are not included:

    vegetable stock

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