Italian Risotto With Mushrooms and Peas |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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! Ingredients:
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. 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. 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. Continue to add small amounts of the heated stock, waiting for each ladleful to be absorbed before adding mroe. Stir frequently!
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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