Vegetarian Risotto with Fresh Peas
Source of Recipe
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Vegetarian Risotto with Fresh Peas
Foodfit.com
This recipe serves: 2 (1/2-cup ea.)
Prep time: 10 mins - Cook time: 40 mins
Ingredients:
about 1-1/3 cups vegetable stock, or vegetable broth
1 teaspoon olive oil
3 tablespoons diced onions
1/2 cup Arborio rice
3 tablespoons freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1/3 cup freshly shelled peas
Directions:
1. Heat the stock in a saucepan and keep hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent.
3. Add the rice to the onion mixture and stir.
4. Turn the heat to low, add about 1/2 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.
5. Continue to add the stock 1/2 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
6. While the risotto is cooking, blanch the peas in boiling salted water for 30 seconds. Drain.
7. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and half of the peas. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.
8. Divide the risotto into serving dishes and sprinkle with the remaining peas.
Per Serving (1/2-cup) equals: Calories 314; Carbohydrate 51 g; Fat 6 g (Saturated Fat 2 g); Fiber 3 g; Protein 11 g; Sodium 393 mg; Cholesterol 9 mg
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