Spring Peas Risotto Recipe
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This extra creamy rice side dish goes well with a lighter main dish, such as broiled fish or chicken.
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
- 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.
- 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.
- 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.)
- Stir in the remaining broth mixture, the peas, and carrot. Cook and stir until the rice is slightly creamy and just tender.
- Stir in the spinach, Parmesan cheese, thyme, and pepper; heat through. Serve immediately.
- Calories 238, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 489 mg, Carbohydrate 37 g, Fiber 3 g, Protein 6 g.
- Percent Daily Values are based on a 2,000 calorie diet
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