Risotto with Peas and Peppers

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

Nutritional 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

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

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:

Cooking Light The Lazy Gourmet

January 1997
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