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. 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
Onion
1 medium, chopped
Garlic
2 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
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 (this will take about 20 minutes total).
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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