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Risotto With Peas And Peppers

Yield 4 servings (serving size: 1 cup)
Risotto is an Italian rice dish made with short-grain Arborio rice. As you cook the rice, keep adding simmering liquid so that it will be thick and creamy

Ingredients

  • 1 (14 1/2-ounce) can vegetable broth
  • 2 3/4 cups water
  • Cooking spray
  • 1 cup plus 2 tablespoons Arborio rice, uncooked
  • 1/4 cup diced dried tomato (packed without oil)
  • 2/3 cup frozen English peas, thawed
  • 2/3 cup (2 2/3 ounces) freshly grated Parmesan cheese
  • 1/3 cup roasted red peppers, drained and chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 303
  • fat 4.7 g
  • satfat 2.3 g
  • protein 10.6 g
  • carbohydrate 54 g
  • cholesterol 9 mg
  • iron 3.4 mg
  • sodium 857 mg
  • caloriesfromfat 14 %
  • fiber 3.0 g
  • calcium 186 mg

How to Make It

  1. Combine broth and water in a medium saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)

  2. Coat a large saucepan with cooking spray; place over medium-low heat until hot. Add rice and 1 cup simmering broth mixture. Cook, stirring constantly, until most of liquid is absorbed. Add 1 1/2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. Stir in tomato. Add remaining 2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. (Rice will be tender and will have a creamy consistency.) Add peas and remaining ingredients, stirring until cheese melts; serve immediately.

Oxmoor House Healthy Eating Collection