Risotto with Mushrooms and Sugar Snap Peas

1. 1

   Combine broth and wine in saucepan.

2. 2

   Bring to simmer over medium heat.

3. 3

   Heat 1 tablespoon oil in heavy medium saucepan over medium heat.

4. 4

   Add rice; stir 2 minutes.

5. 5

   Stir in all but 1/4 cup broth-wine mixture.

6. 6

   Stir constantly for 2 minutes.

7. 7

   Reduce heat to medium-low.

8. 8

   Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes.

9. 9

   Heat remaining 1 tablespoon oil in medium skillet over medium-high heat.

10. 10

    Add mushrooms, sugar snap peas and bell pepper; saute until crisp-tender, about 3 minutes.

11. 11

    Stir into risotto along with cheese and mint.

12. 12

    Mix in enough remaining broth mixture if needed to moisten.

13. 13

    Season risotto with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.