Roasted Pumpkin and Barley Risotto
Roasted Pumpkin and Barley Risotto might be just the main course you are searching for. This recipe serves
Mushroom Pea Risotto
Details
- Serving Size: 8
- Gluten-Free: True
- Weight Watchers: 6 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 1/2 cups Arborio rice
- 6 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 2 cups onions, diced
- 2/3 cup grated Parmesan
- 1 cup frozen green peas, thawed
- salt and pepper to taste
- 8 ounces white mushrooms, sliced
Instructions
Bring broth to a simmer, remove from heat and cover.
Heat oil in a large skillet over medium heat.
Add onions and saute until tender, about 10 minutes.
Add vermouth and cook until the liquid is absorbed.
Add peas and Parmesan, season to taste with salt and pepper.
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