Risotto with Mushrooms and Sugar Snap Peas

Ingredients

• 3 cups canned vegetable broth
• 1 cup dry white wine
• 2 tablespoons olive oil
• 1 cup arborio rice or medium-grain white rice
• 1 cup chopped mushrooms
• 3/4 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

Instructions

1. Combine broth and wine in saucepan.
2. Bring to simmer over medium heat.
3. Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
4. Add rice; stir 2 minutes.
5. Stir in all but 1/4 cup broth-wine mixture.
6. Stir constantly for 2 minutes.
7. Reduce heat to medium-low.
8. Simmer until rice is tender but still firm to bite, stirring occasionally, about 20 minutes.
9. Heat remaining 1 tablespoon oil in medium skillet over medium-high heat.
10. Add mushrooms, sugar snap peas and bell pepper; saute until crisp-tender, about 3 minutes.
11. Stir into risotto along with cheese and mint.
12. Mix in enough remaining broth mixture if needed to moisten.
13. Season risotto with salt and pepper.