MSGID: 1:18/200.0 6077185a
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Risotto w/Peas
 Categories: Rice, Mushrooms, Poultry, Wine, Vegetables
      Yield: 8 Servings
 
      3 tb Butter
      3 c  Sliced assorted fresh
           - mushrooms
    1/3 c  Sliced shallots or chopped
           - onion
      2 cl Garlic; minced
  1 3/4 c  Uncooked Arborio rice
      4 c  Chicken broth
    3/4 c  Dry white wine
    1/2 ts Cracked black pepper
    2/3 c  Peas; thawed
           Asiago cheese shards; (opt)
           Fresh Italian (flat-leaf)
           - parsley leaves; (opt)
 
  In a large skillet heat butter over medium heat until
  melted. Add mushrooms, shallots, and garlic; cook for 5 to
  7 minutes or until mushrooms are lightly browned and
  liquid is evaporated, stirring occasionally. Stir in rice;
  cook and stir for 1 minute more. Transfer rice mixture to
  a 3 1/2 or 4 quart slow cooker. Stir in broth, wine, and
  pepper.
  
  Cover and cook on low-heat setting about 2 3/4 hours or on
  high-heat setting about 1 1/4 hours or until rice is
  tender. If possible, remove crockery liner from cooker.
  Stir in peas. If desired, top with cheese and/or parsley.
  Serve immediately.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
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