Spinach-Pea Risotto
This basic risotto recipe should be tucked away to use year-round. Change it up and add your choice of other lightly cooked and seasoned vegetables.
Ingredients
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2 cloves garlic, minced
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2 Tbsp. 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-oz. cans 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 oz. 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 tsp. snipped fresh tarragon
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Parmigiano-Reggiano cheese
Directions
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.
Nutrition information
Calories 191, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 7 mg, Sodium 723 mg, Carbohydrate 25 g, Total Sugar 3 g, Fiber 2 g, Protein 7 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 14%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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