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.
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
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.
Main Course Recipes