Spring Peas Risotto
Recipe from Heart-Healthy Living

This extra creamy rice side dish goes well with a lighter main dish, such as broiled fish or chicken.


Spring Peas Risotto

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Servings: 4 servings
Total Time: 40 mins
Related Categories: Easter, Healthy Dishes, Heart Healthy, Peas, Rice, Spinach, Vegetables
 
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Ingredients
  • 2  tablespoons
    olive oil
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  • 1  medium
    onion, chopped
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  • 2  cloves
    garlic, minced
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  • 1  cup
    Arborio rice
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  • 1  14-ounce can
    vegetable broth
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  • 1 3/4  cups
    water
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  • 1  cup
    loose-pack frozen baby sweet peas or regular peas
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  • 1/4  cup
    coarsely shredded carrot
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  • 2  cups
    fresh spinach, shredded
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  • 2  tablespoons
    grated Parmesan cheese
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  • 1  tablespoon
    chopped fresh thyme
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  • 1/8  teaspoon
    ground black pepper
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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 information
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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Classic Risotto with Peas
Classic Risotto with Peas

For classic risotto, the rice is cooked slowly, allowing the outside to become soft, while the inside remains firm. In our shortcut version of this recipe, the rice is uniformly tender and the risotto's texture is less creamy.

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