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Title: Risotto With Peas And Mushrooms
Yield: 6 Servings

Ingredients

--------------------------SIDES FROM CHEF FREDDY'S--------------------------
    1/2 c  onion [choped]
      2 ts butter/margarine
      1 c  rice [uncooked]
    1/3 c  white wine [dry]
      1 c  chicken broth
      4 c  water
      1 c  frozen peas [thawed]
  2 1/2 oz (1 jar) mushrooms [drained
      1    & sliced]
    1/4 c  parmesan cheese [grated]
    1/4 ts white pepper [ground]
    1/3 c  2% milk

Instructions

1) Cook the onion in the butter/margarine in a skillet over med-high
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) 786-1120

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

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