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Risotto with Green Peas




Source of Recipe


E Healthy


List of Ingredients




Risotto with Green Peas


3 cups frozen baby green peas, divided
4 cups low-sodium chicken broth
2 Tbsp. extra virgin olive oil
1 small onion, finely chopped
3 Tbsp. minced flat-leaf parsley, divided
1 cup short grain brown rice
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste


Recipe




Rinse 1 cup of the peas in a colander under warm water and set aside until defrosted. Whirl them in blender or food processor with 1/2 cup water until pur�ed. Set pur�ed peas aside.

Bring the broth to a boil in a small saucepan. Set aside.

Heat the oil in a small Dutch oven or large, heavy saucepan. Saut� the onion until it is translucent, 3 minutes. Mix in 1 tablespoon of the parsley and cook 1 minute longer. Mix in rice, cooking it over medium heat until half the grains turn opaque, 1 minute. Add 1/2 cup of hot broth, and cook until the rice is almost dry, about 6-8 minutes. Pour in all the remaining broth, and the pureed peas. When the liquid boils, cover, reduce heat, and simmer the rice 20-35 minutes. Add remaining peas. Simmer, uncovered, until rice is al dente, 20-25 minutes. (The finished dish should be somewhat �soupy.�)

Off the heat, mix in the cheese and remaining parsley. Season to taste with salt and pepper and divide the risotto among four shallow, wide bowls. Serve immediately.

Makes 5 servings.

Per serving: 300 calories, 9 g. total fat (2 g. saturated fat), 44 g. carbohydrate,
13 g. protein, 5 g. dietary fiber, 280 mg. sodium.