Risotto With Mushrooms And Peas

INGREDIENTS

INSTRUCTIONS

Bring water to a boil, pour over dried porcini mushrooms. Let soak  for
1/2 hour. Run your fingers through mushrooms in their liquid,  feeling
for grit and encouraging it to fall to bottom. Remove  mushrooms from
liquid and set aside, reserving liquid.  Strain mushroom liquid through
cheesecloth, fine sieve or coffee  filter into small saucepan. Add
salt; heat to a simmer.  Heat oil in heavy bottomed nonstick skillet
over medium-low heat.  Add shallots and garlic and cook, stirring
constantly, until soft,  about 2 minutes. Add rice, saute another
minute or two, stirring  constantly.  Add wine, stir gently until
absorbed. Add simmering mushroom broth  about 1/2 cup at a time,
stirring until each addition is absorbed.  While stirring, test dried
mushrooms for palatability, and if they  taste good, chop or tear them
into bite-size pieces. Add to rice  during last 5 minutes of cooking.
Continue cooking, stirring, and adding broth until rice is al dente,
about 20    minutes.  Meanwhile, prepare sauteed mushrooms adding thyme
or reheat in a  skillet if you've prepared them in advance. Add peas to
fresh  mushroom mixture; cook about 3 minutes. Remove from stove and
combine  rice with mushroom-pea mixture. Makes 6 main-dish servings.6
grams of  fat per 1 cup serving. |  Recipe by: September 1996
Vegetarian Times  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 373
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 0mg
Sodium: 423.1mg
Potassium: 971.2mg
Carbohydrates: 73.7g
Fiber: 5.1g
Sugar: 3.9g
Protein: 12.8g