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Risotto with Peas and Peppers

Prep time 15 mins
Cook time 30 mins
Yield 4 (1-cup) servings.

Ingredients

  • 1 (14 1/2-ounce) can vegetable broth
  • 2 3/4 cups water
  • Vegetable 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 freshly grated Parmesan cheese
  • 1/3 cup commercial roasted red pepper, drained and chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 303
  • caloriesfromfat 14 %
  • fat 4.7 g
  • satfat 2.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 10.6 g
  • carbohydrate 54 g
  • fiber 3 g
  • cholesterol 9 mg
  • iron 0.0 mg
  • sodium 857 mg
  • calcium 0.0 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.

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