Pea & Rice Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium onion, chopped1 Tbsp olive oil1 cup short grained rice (typically I use a scant cup of arborio plus a tablespoon or so of sushi rice)2 fl. oz. white wine (typically I use a sauvignon blanc or similar)2.5 cups vegetable broth2 bay leaves1 Tbspn herbes de provence1 10-oz. package frozen petite peas1/2 cup grated parmesan1 tsp truffle oil
In a pressure cooker, saut� the onion in olive oil until translucent. Add rice and stir to coat with oil. Add wine and stir until all is absorbed by the rice. Add the broth, bay leaves and herbes. Cover and set the pressure cooker to high pressure. Let cook for 7 minutes.
Meanwhile, microwave the peas in water for 7 minutes, and then drain.
Release the pressure on the pressure cooker and stir in the peas, cheese, and truffle oil. Let it sit for 5 minutes or so before serving
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TCARTERR.
Meanwhile, microwave the peas in water for 7 minutes, and then drain.
Release the pressure on the pressure cooker and stir in the peas, cheese, and truffle oil. Let it sit for 5 minutes or so before serving
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TCARTERR.
Nutritional Info Amount Per Serving
- Calories: 301.0
- Total Fat: 12.4 g
- Cholesterol: 19.8 mg
- Sodium: 1,133.3 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.5 g
- Protein: 15.5 g
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