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parmesan-pea risotto




Source of Recipe


WW


List of Ingredients





2 tsp olive oil
1 medium onion(s), chopped
2 medium garlic clove(s), minced
1 1/2 cup uncooked arborio rice
5 cup reduced-sodium, fat-free chicken broth
2 piece bay leaf
1 cup frozen green peas, thawed
1/4 cup parsley, fresh, chopped
4 Tbsp grated Parmesan cheese
2 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste




Recipe




Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes.


Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added).


Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Yields about 1 1/2 cups per serving.



Chef Tips

We renovated Parmesan-Pea Risotto by:

Using olive oil (a healthier fat) instead of butter and cutting back on the amount.
Using fat-free chicken broth instead of regular.
Opting for reduced-calorie margarine instead of high-calorie butter