Recipe Renovation: Parmesan-Pea Risotto
- Total Time
- 0:43
- Prep
- 0:18
- Cook
- 0:25
- 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.
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olive oil2 tsp
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uncooked onion(s)1 medium, chopped
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garlic clove(s)2 clove(s), medium, minced
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uncooked arborio rice1 ½ cup(s)
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fat free chicken broth5 cup(s), reduced-sodium variety
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bay leaf2 leaf/leaves
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frozen green peas1 cup(s), thawed
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fresh parsley¼ cup(s), fresh, chopped
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grated Parmesan cheese4 Tbsp
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reduced-calorie margarine2 Tbsp
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table salt⅛ tsp, or to taste
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black pepper⅛ tsp, or to taste
- 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.
- 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).
- 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.