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Spring Peas Risotto

Makes: 4 servings
Start to Finish 40 mins
Spring Peas Risotto
Ingredients
  • 2  tablespoons  olive oil
  • 1  medium onion, chopped
  • 2  cloves garlic, minced
  • 1  cup  Arborio rice
  • 1 14  ounce can  vegetable broth
  • 1 3/4  cups  water
  • 1  cup  loose-pack frozen baby sweet peas or regular peas
  • 1/4  cup  coarsely shredded carrot
  • 2  cups  fresh spinach, shredded
  • 2  tablespoons  grated Parmesan cheese
  • 1  tablespoon  chopped fresh thyme
  • 1/8  teaspoon  ground black pepper
Directions

1. In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add the uncooked rice. Cook and stir about 5 minutes or until rice is golden.

2. Meanwhile, in a medium saucepan, combine broth and the water. Bring to boiling; reduce heat until simmering. Carefully add 1 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.

3. Add another 1 cup of the broth mixture to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup of the broth mixture, 1/2 cup at a time, stirring constantly until the broth mixture has been absorbed. (This should take 18 to 20 minutes total.)

4. Stir in the remaining broth mixture, the peas, and carrot. Cook and stir until the rice is slightly creamy and just tender.

5. Stir in the spinach, Parmesan cheese, thyme, and pepper; heat through. Serve immediately.

Nutrition Facts (Spring Peas Risotto)
  • Servings Per Recipe 4,
  • cal. (kcal) 238,
  • Fat, total (g) 8,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 37,
  • fiber (g) 3,
  • pro. (g) 6,
  • sodium (mg) 489,
  • Percent Daily Values are based on a 2,000 calorie diet

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