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Name: Risotto with Peas and Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c Parmesan cheese grated; 1/3 c 2% milk; 1 c Chicken broth; 1 c Frozen peas thawed; 1/4 ts White pepper ground; 1/2 c Onion chopped; 1 c Rice, uncooked; 2 ts Butter and margarine; 1/3 c White wine dry; 4 c Water; 1 2.5-oz jar mushrooms diced & sliced

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INGREDIENTS

1/4 c Parmesan cheese ; grated
SIDES FROM CHEF FREDDYS
1/3 c 2% milk
1 c Chicken broth
1 c Frozen peas ; thawed
1/4 ts White pepper ; ground
1/2 c Onion ; chopped
1 c Rice, uncooked
2 ts Butter and margarine
1/3 c White wine ; dry
4 c Water
1 2.5-oz jar mushrooms ; diced & sliced

INSTRUCTIONS

1) Cook the onion in the butter/margarine in a skillet over med-high heat, until soft, then add the rice, stirring constantly for 2 to 3 min... Add the wine; stirr until absorbed, then stir in the broth, cooking uncovered,and stirring constantly... 2) Continue stirring and adding water one cup at a time allowing each cup to be absorbed before adding another; until rice is tender and has creamy consistancy approx 20 to 25 min... 3) Stir in the remaining ingredients, stirring until creamy 1 to 2 min... and serve immediately... Calories... 205 Cholesterol... 4mg Fat... 6g Sodium... 316mg From the All New Diet Cookbook and Fred Goslin on Cyberealn Bbs, home of KookNet, in Watertown NY (315) 786-1120

NOTES

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Risotto with Peas and Mushrooms

1/4 c Parmesan cheese grated
 SIDES FROM CHEF FREDDYS
1/3 c 2% milk
1 c Chicken broth
1 c Frozen peas thawed
1/4 ts White pepper ground
1/2 c Onion chopped
1 c Rice, uncooked
2 ts Butter and margarine
1/3 c White wine dry
4 c Water
1 2.5-oz jar mushrooms diced & sliced

1)      Cook the onion in the butter/margarine in a skillet over med-high  heat, until soft, then add the rice, stirring constantly for 2 to 3 min...  Add the wine; stirr until absorbed, then stir in the broth, cooking  uncovered,and stirring constantly... 2) Continue stirring and adding water  one cup at a time allowing each cup to be absorbed before adding another;  until rice is tender and has creamy consistancy approx 20 to 25 min... 3)  Stir in the remaining ingredients, stirring until creamy 1 to 2 min... and  serve immediately...    Calories... 205    Cholesterol... 4mg    Fat... 6g    Sodium... 316mg    From the All New Diet Cookbook and Fred Goslin on Cyberealn Bbs, home of  KookNet, in Watertown NY (315) 786-1120

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Nutrition

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Serving Size: 1 Serving (210g)
Recipe Makes: 6

Calories: 181
Calories from Fat: 20 (11%)

Amt Per Serving		% DV

	Total Fat 2.3g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 5.2mg		2 %
Sodium 214.6mg		7 %
Potassium 140.8mg		4 %
Total Carbohydrate 33.7g		10 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 32.6g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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