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| General Category : Main Course |
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| Food Group : Vegetables, Rice, Cheese/Other Dairy |
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| Preparation Method : Boil/Simmer |
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This one-pot early summer dish is simple yet sophisticated. If you make this risotto outside of pea season, you can use frozen peas (just add them in the last 5 minutes of cooking). And if you have any fresh mint on hand, shred it and sprinkle over the risotto. Serve with crusty bread and a glass of fresh white wine, such as an Italian Soave or Gavi.
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Ingredients
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1 onion, chopped |
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1-1/2 cups (375 mL) arborio, carnaroli or vialone nano rice |
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1/2 cup (125 mL) dry white wine |
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2 cups (500 mL) hot chicken or vegetable stock |
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2 cups (500 mL) fresh peas |
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1/2 cup (125 mL) grated Parmesan cheese |
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Butter, salt and pepper |
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Preparation
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In large saucepan, melt 2 tbsp (30 mL) butter over medium heat; fry onion until softened, about 5 minutes. Add rice and cook, stirring, for 1 minute. Stir in wine, 1-½ cups (375 mL) each of the stock and water and ¼ tsp (1 mL) each salt and pepper. Bring to boil; cover, reduce heat to low and cook, stirring once, for 5 minutes.
Stir vigorously for 15 seconds; stir in peas. Cover and cook until just a little liquid remains, peas are tender-crisp and rice is still firm to the bite, about 10 minutes. Add remaining stock and cheese; cook, stirring constantly, until creamy, about 1 minute.
Makes 4 servings.
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Nutritional information
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Per serving: about 474 cal, 17 g pro, 11 g total fat (6 g sat. fat), 74 g carb, 6 g fibre, 28 mg chol, 828 mg sodium. % RDI: 19% calcium, 15% iron, 12% vit A, 18% vit C, 25% folate.
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Source
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Homemakers Magazine: June 2004
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