Parmesan Risotto with Peas

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Parmesan Risotto with Peas calories by ingredient
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This delicious savory risotto is easy to make and satisfying. This delicious savory risotto is easy to make and satisfying.
Number of Servings: 16


    3 C. White Rice, short grain (I suggest arborio rice)
    12 C. Low sodium, Fat Free Chicken broth
    2 C. frozen Peas, thawed
    ! C. Onions, chopped
    4 cloves Garlic, minced
    3 T. Olive Oil
    1.5 C. Parmesan Cheese, grated
    S&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.

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