Risotto with Peas and Peppers

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 14%
  • Fat: 4.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 10.6g
  • Carbohydrate: 54g
  • Fiber: 3g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 857mg
  • Calcium: 0.0mg

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

  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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