Pea and Parmesan Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 344.2
- Total Fat: 6.6 g
- Cholesterol: 9.9 mg
- Sodium: 601.9 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 2.9 g
- Protein: 15.2 g
View full nutritional breakdown of Pea and Parmesan Risotto calories by ingredient
Introduction
Taken from Women's Running. Contains Vitamin A, C and E as well hald your daily allowance of zinc Taken from Women's Running. Contains Vitamin A, C and E as well hald your daily allowance of zincNumber of Servings: 4
Ingredients
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2 tsp olive oil
1 onion finely chopped
1 garlic clove, chopped
200g risotto rice
125ml white wine
600ml vegetable stock
200g peas-cooked
50g parmesan cheese
50g spinach
Directions
Serves 4
1-Heat the oil in a large saucepan then add the onions, cooking until soft. Add the garlic and cook for about another minute. Add the rice and turn up the heat, stirring contunously. Once the rice starts to look translucent, add the white wine and stir until it evaporates.
2-Add a ladle of hot stock and keep stirring until it reduces. Then add another ladle and do the same. Repeat until all the stock is used and the risotto has a creamy texture. This will take about 15-20 minutes.
3-Fold in the peas and parmesan. Then add the spinach and season to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user SOFRESHGIRL.
1-Heat the oil in a large saucepan then add the onions, cooking until soft. Add the garlic and cook for about another minute. Add the rice and turn up the heat, stirring contunously. Once the rice starts to look translucent, add the white wine and stir until it evaporates.
2-Add a ladle of hot stock and keep stirring until it reduces. Then add another ladle and do the same. Repeat until all the stock is used and the risotto has a creamy texture. This will take about 15-20 minutes.
3-Fold in the peas and parmesan. Then add the spinach and season to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user SOFRESHGIRL.
Member Ratings For This Recipe
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