
Recipe renovation: Parmesan-pea risotto
12
11
11
SmartPoints® value per serving
Total Time
43 min
Prep
18 min
Cook
25 min
Serves
4
Difficulty
Moderate
Our rich, creamy risotto is a natural for "Italian Classics" week; you'll love it for dinner accompanied by a salad. This risotto takes about 20 minutes to cook from the time the first 1/2 cup of liquid is added, and yes, there is a lot of stirring involved, but it's well worth it to get that luscious, velvety consistency that will be the end result. Instead of lots of cheese, the arborio rice is thickened with fat-free chicken broth. It also features green peas, fresh parsley, and yes, a bit of grated Parmesan cheese that's stirred in at the final stage to evoke that satisfying, signature risotto flavor.
Ingredients
Olive oil
2 tsp
Uncooked onion(s)
1 medium, chopped
Garlic clove(s)
2 medium clove(s), minced
Uncooked arborio rice
1½ cup(s)
Fat free chicken broth
5 cup(s), reduced-sodium variety
Bay leaf
2 leaf/leaves
Frozen green peas
1 cup(s), thawed
Fresh parsley
¼ cup(s), fresh, chopped
Grated Parmesan cheese
4 Tbsp
Reduced-calorie margarine
2 Tbsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste