Risotto With Peas And Peppers

recipe
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

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.)

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.

Note:

Oxmoor House Healthy Eating Collection

January 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note