Sweet Pea Risotto
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cups Arborio rice
- 1 cup dry white wine (such as Sauvignon Blanc)
- 4 cups vegetable or chicken broth
- 1 cup freshly grated Parmesan
- kosher salt and black pepper
- 2 1/2 cups frozen peas, thawed
- fresh mint sprigs (optional)
Directions
- Heat the butter and oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.
- Add the rice and stir until coated. Add the wine and stir until all the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally.
- Add the remaining broth ½ cup at a time, waiting until each portion is absorbed before adding the next. Continue until the rice is cooked al dente, about 35 minutes. Stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.
- Meanwhile, puree 2 cups of peas in a blender or food processor.
- Before serving, stir the peas into the rice until fully incorporated, then fold in remaining whole peas. Garnish with the mint, if desired.
Nutritional Information
- Per Serving
- Calories 535Calories From Fat 22%
- Calcium 268mg
- Carbohydrate 74g
- Cholesterol 25mg
- Fat 13g
- Fiber 7g
- Iron 5mg
- Protein 20mg
- Sat Fat 6g
- Sodium 1078mg
What does this mean? See
Nutrition 101
.
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Quick Tip
To thaw frozen vegetables quickly, place the bag in a colander and run it under cold water.
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