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2
cloves garlic, minced
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2
tablespoons olive oil
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1
cup Arborio rice
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1/2
cup thinly sliced carrots
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2
14 ounce can vegetable broth or reduced-sodium chicken broth (3-1/2 cups)
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2
cups fresh spinach leaves, coarsely chopped
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1
cup frozen baby or regular peas
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2
ounces Parmigiano-Reggiano cheese, shredded
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1/3
cup thinly sliced green onions
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1/4
cup thin wedges fresh radishes
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2
teaspoons snipped fresh tarragon
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Parmigiano-Reggiano cheese
1. In 3-quart saucepan cook garlic in hot oil over medium heat for 30 seconds. Add the rice. Cook about 5 minutes or until rice is golden brown, stirring frequently. Remove from heat. Stir in carrots.
2. Meanwhile, in a 1-1/2-quart saucepan bring broth to boiling. Reduce heat and simmer.
3. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is abosorbed before adding more broth (about 22 minutes).
4. Stir in any remaining broth. Cook and stir just until rice is just tender and creamy.
5. Stir in spinach, peas, shredded cheese, green onions, radishes, and tarragon; heat through. Top with cheese shards. Serve immediately. Makes 6 servings.
- Servings Per Recipe 6,
- Calories 191,
- Protein (gm) 7,
- Carbohydrate (gm) 25,
- Fat, total (gm) 7,
- Cholesterol (mg) 7,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 3,
- Vitamin A (IU) 3450,
- Vitamin C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 723,
- Potassium (mg) 165,
- Calcium (DV %) 141,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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5/2/2010 07:13:45 PM Report Abuse