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RISOTTO WITH MUSHROOMS AND SUGAR SNAP PEAS

Accompany the risotto with a lettuce and radicchio salad, and pass a basket of poppy-seed breadsticks. A strawberry tart would be a nice way to end the meal.

Ingredients
3 cups canned vegetable broth
1 cup dry white wine
2 tablespoons olive oil
1 cup arborio rice or medium-grain white rice
1 cup chopped mushrooms
3/4 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

Preparation
Combine broth and wine in saucepan. Bring to simmer over medium heat. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add rice; stir 2 minutes. Stir in all but 1/4 cup broth-wine mixture. Stir constantly for 2 minutes. Reduce heat to medium-low. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes.

Heat remaining 1 tablespoon oil in medium skillet over medium-high heat. Add mushrooms, sugar snap peas and bell pepper; sauté until crisp-tender, about 3 minutes. Stir into risotto along with cheese and mint. Mix in enough remaining broth mixture if needed to moisten. Season risotto with salt and pepper.

Makes 2 servings; can be doubled.

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