Recipe - Risotto With Peas And Mushrooms

SIDES FROM CHEF FREDDY'S
One half cup Onion [choped]
2 teaspoon Butter/margarine
1 cup Rice [uncooked]
1/3 cup White wine [dry]
1 cup Chicken broth
4 cup Water
1 cup Frozen peas [thawed]
2 One half ounce (1 jar) mushrooms [drained
& cut or sliced up ]
One fourth cup Parmesan cheese [grated]
One fourth teaspoon White pepper [ground]
1/3 cup 2% milk

1) Cook the onion in the butter/margarine in a skillet over medhigh
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) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini