Risotto with Mushrooms and Sugar Snap Peas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.1
  • Total Fat: 9.3 g
  • Cholesterol: 6.5 mg
  • Sodium: 864.0 mg
  • Total Carbs: 42.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 8.1 g

View full nutritional breakdown of Risotto with Mushrooms and Sugar Snap Peas calories by ingredient
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Number of Servings: 4


    3 cups vegetable broth
    1 cup dry white wine
    2 tbsp. olive oil
    1 cup arborio rice

    1 1/4 cup chopped mushrooms
    1 cup sugar snap peas, cut into 1/2 inch pieces
    1/2 cup chopped red bell pepper
    1/3 cup grated parmesan cheese
    1/4 cup chopped fresh mint


1. Combine broth and wine in saucepan.
2. Bring to simmer over medium heat.
3. Heat 1 tbsp. oil in heavy medium skillet over medium heat.
4. Add rice; stir 2 minutes.
5. Reduce heat to medium-low and add a ladle full of broth and stir until the broth is absorbed. Continue to add a ladle of broth at a time until there is a ladle full left in the saucepan, approximately 20 minutes.
6. Heat 1 tbsp. oil in medium skillet over medium-high heat
7. Add mushrooms, sugar snap peas, and bell pepper; saute until crisp-tender, about 3 minutes.
8. Stir in risotto along with cheese and mint.
9. Mix in enough remaining broth mixture if needed to moisten.
10. Season risotto with salt and pepper

Number of Servings: 4

Recipe submitted by SparkPeople user ADIDAS110.

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