Parmesan Risotto with Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 C. White Rice, short grain (I suggest arborio rice)12 C. Low sodium, Fat Free Chicken broth2 C. frozen Peas, thawed! C. Onions, chopped4 cloves Garlic, minced3 T. Olive Oil1.5 C. Parmesan Cheese, gratedS&P to taste
In a large, wide pan, heat olive oil over medium. Saute onions until soft. Add garlic and dry rice and cook until the rice is lightly browned all over.
At the sam time, heat up broth in the microwave (I use a 4 C. measuring cup to make life easy). When rice is lightly browned, pour 1 C. of broth into the pan, stirring constantly. When liquid is completely absorbed, add in another cup of hot broth. Continue in this manner until all but 1 C. of broth has been absorbed by the rice. Add in the last C. of broth and the thawed peas and cook until the rice is tender and creamy. Season with salt and pepper as desired, stir in the parmesan cheese thoroughly, cover, and remove from the heat. Serve warm.
Chef's Note: This recipe works equally well with a flavorful vegetable broth.
Number of Servings: 16
Recipe submitted by SparkPeople user POLARG.
At the sam time, heat up broth in the microwave (I use a 4 C. measuring cup to make life easy). When rice is lightly browned, pour 1 C. of broth into the pan, stirring constantly. When liquid is completely absorbed, add in another cup of hot broth. Continue in this manner until all but 1 C. of broth has been absorbed by the rice. Add in the last C. of broth and the thawed peas and cook until the rice is tender and creamy. Season with salt and pepper as desired, stir in the parmesan cheese thoroughly, cover, and remove from the heat. Serve warm.
Chef's Note: This recipe works equally well with a flavorful vegetable broth.
Number of Servings: 16
Recipe submitted by SparkPeople user POLARG.
Nutritional Info Amount Per Serving
- Calories: 140.6
- Total Fat: 6.3 g
- Cholesterol: 7.4 mg
- Sodium: 893.1 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.0 g
- Protein: 6.6 g
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