Ingredients

Olive oil flavored cooking spray
1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
1 to 2 tablespoons grated Parmesan

Instructions

Spray cooking spray
into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty
and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the
bottom and set around the edges. Use a spatula to turn the risotto patty and cook for
another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and
serve. Mushroom Risotto with Peas:
8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter

2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional Bring the broth to a simmer in a
heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are
tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions
and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a
slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the
mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices

evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the
wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot
broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3
minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding
more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8
cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to
taste.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour