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Don't let risotto make you run for the hills! I always thought it was so hard to make, but now I can't believe I missed all those years of having this creamy, satisfying dish. I finished it with fresh spring peas and sharp Parmesan cheese to boost the protein and fiber (the peas) as well as the bite (the Parm!). As a side dish, this risotto is "High In" calcium, iron (go meatless!), phosphorus (good for bones/teeth), and thiamin (helps turn carbs to energy). Hold off on any additional salt until you get to the table - the stock and Parmesan already contribute a lot.
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It took me only five minutes to shell 1/4 cup fresh peas - go in season over frozen!
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Soft and translucent, not browned - you just want a subtle hint of onion.
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It's important to add the liquid one cup at a time so the rice has time to absorb it - don't drown the arborio!
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Stirring was less 20 minutes total, and I promise you can walk away for a moment from time to time, but don't tell an Italian...

Fresh Pea and Parmesan Risotto

May 28, 2014

30 min or less active, 60 min or less total, appetizer, gluten-free, main, side, spring

Don't let risotto make you run for the hills! I always thought it was so hard to make, but now I can't believe I missed all those years of having this creamy, satisfying dish. I finished it with fresh spring peas and sharp Parmesan cheese to boost the protein and fiber (the peas) as well as the bite (the Parm!). As a side dish, this risotto is "High In" calcium, iron (go meatless!), phosphorus (good for bones/teeth), and thiamin (helps turn carbs to energy). Hold off on any additional salt until you get to the table - the stock and Parmesan already contribute a lot.

Information

Servings: 2 as a main; 4 as a side (nutrition below)
Time: Less than 30 minutes active; About 45 minutes total
Price: About $9.00 total; $2.25 per serving
Nutrition (per serving):
Calories: 302.8
Protein: 13g
Fat: 6.3g
Saturated fat: 4.9g
Carbohydrates: 41.4g
Fiber: 2g
Sodium: 648mg
Cholesterol: 21.9mg
High In:
Good Source:
Low In:

Ingredients

  • 2 1/2 cups vegetable stock
  • 1/2 cup dry white wine, such as Sav Blanc
  • 1 Tbsp unsalted butter
  • 1/4 cup minced onions
  • 1 cup arborio rice
  • 1/4 cup cooked peas, either fresh or frozen
  • 2 oz Parmesan cheese, grated

Preparation

  1. Put the stock and wine in a small pot over low heat to warm.
  2. Pick a medium-sided pot for the risotto so when you stir the liquid doesn't jump out. Melt butter over medium-low heat and then add the onions. Saute until translucent, about 3-5 minutes, being careful not to brown them.
  3. Add the rice and toast for 2-3 minutes. Then add one cup of liquid and stir constantly until it is mostly absorbed. This was 2 minutes for me. Add a second cup of liquid and stir again until mostly absorbed. This was 7 minutes for me. Add the last cup of liquid and keep stirring until the rice is still al dente and the mixture is creamy. This was another 10 minutes for me.
  4. Remove from heat and stir in peas and cheese. Serve immediately or the rice will become overcooked.

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