Recipe Renovation: Parmesan-Pea Risotto
11
Points®
Total time: 43 min • Prep: 18 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Our rich, creamy risotto is a natural for "Italian Classics" week; you'll love it for dinner accompanied by a salad.
Ingredients
Olive oil
2 tsp(s)
Onion
1 medium, chopped
Garlic
2 clove(s), large, minced
Uncooked arborio rice
1½ cup(s)
Fat free chicken broth
5 cup(s), reduced-sodium
Bay leaf
2 leaf/leaves
Frozen green peas
1 cup(s), thawed
Fresh parsley
¼ cup(s), fresh, chopped
Grated Parmesan cheese
4 tbsp(s)
Reduced-calorie margarine
2 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes.
2
Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added).
3
Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Yields about 1 1/2 cups per serving.
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