Spring Pea Risotto
Serves 2
Time 30 min
Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of peas, try other fresh spring vegetables such as baby spinach, asparagus or arugula.
Ingredients
- 32 ounces low-sodium chicken broth, divided
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped onion
- 1 cup uncooked arborio rice
- 1 cup fresh or frozen peas
- 1/2 cup grated Parmesan, divided
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon finely chopped fresh chives (optional)
Method
Heat broth to a simmer in a small covered pot.
Heat oil in a medium pot over medium heat.
Add onion and cook until softened, 2 to 3 minutes.
Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute.
Add 1/2 cup more broth and repeat the process.
Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.)
Stir in peas and cook just until tender and heated through.
Remove pot from heat and stir in 1/3 cup cheese and salt and pepper to taste.
Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Nutritional Info:
Per serving: 380 calories (110 from fat), 13g total fat, 4g saturated fat, 30mg cholesterol, 810mg sodium, 51g carbohydrates (4g dietary fiber, 7g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 32 ounces low-sodium chicken broth, divided
- 2 teaspoons extra-virgin olive oil
- 1/4 cup finely chopped onion
- 1 cup uncooked arborio rice
- 1 cup fresh or frozen peas
- 1/2 cup grated Parmesan, divided
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon finely chopped fresh chives (optional)