Ann Harvey Yonkers
Recipe by Cooking Light May 2001


Recipe Summary

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Bring the water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  • Heat oil in a large saucepan over medium heat. Add shallots; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in peas, asparagus, rind, and mint; cook 5 minutes, stirring constantly.

Nutrition Facts

227 calories; calories from fat 22%; fat 5.5g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.5g; protein 5.3g; carbohydrates 37g; fiber 2.4g; iron 2.4mg; sodium 800mg; calcium 20mg.