Risotto with Mushrooms and Sugar Snap Peas

• 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

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.

vegetable broth, white wine, olive oil, arborio rice, mushrooms, sugar snap peas, red bell pepper, parmesan cheese, fresh mint

Taken from www.epicurious.com/recipes/food/views/risotto-with-mushrooms-and-sugar-snap-peas-104948 (may not work)