Photo of Recipe Renovation: Parmesan-Pea Risotto by WW

Recipe Renovation: Parmesan-Pea Risotto

Points® value
Total Time
43 min
18 min
25 min
Our rich, creamy risotto is a natural for "Italian Classics" week; you'll love it for dinner accompanied by a salad.


Olive oil

2 tsp(s)


1 medium, chopped


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

tsp(s), or to taste

Black pepper

pinch(es), or to taste


  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.