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Pea Risotto





Yields
Makes 8 cups; about 8 side-dish servings

Start risotto while heating the grill for the chicken; cover and keep warm until you're ready to serve. If using frozen peas, add with last cup of broth.

 1 tablespoon olive oil
 1 onion (about 8 oz.), peeled and finely chopped
 2 cups Arborio or other short-grain white rice
 1/2 cup dry white wine
  About 5 1/2 cups fat-skimmed chicken broth
 8 ounces shelled fresh peas (about 1 lb. in shell), or 1 1/2 cups frozen peas (see notes)
 1/2 cup shredded parmesan cheese
  Salt and pepper
Step 1
1

Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.

Step 2
2

Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups broth, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of broth. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 264Calories from Fat 17
% Daily Value *
Total Fat 5.1g8%

Saturated Fat 2g10%
Cholesterol 7.2mg3%
Sodium 225mg10%
Total Carbohydrate 40g14%

Dietary Fiber 4.5g18%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.