Recipe Summary

Prep time: 10 mins
Cook time: 40 mins
Yield: 6 servings

Ratings & Reviews

User rating: rating
Rated by 3 visitors

This recipe is...

rich in grains
lower in fat
lower in fat

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
Risotto with Fresh Peas
This recipe serves:   
about 4 cups Basic Chicken Stock (see recipe), or low-sodium canned
1 tablespoon olive oil
1/2 cup diced onions
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1 cup freshly shelled peas

Cooking Instructions
1. Heat the stock in a saucepan and keep hot over low heat.

2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent.

3. Add the rice to the onion mixture and stir.

4. Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed.

5. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.

6. While the risotto is cooking, blanch the peas in boiling salted water for 30 seconds. Drain.

7. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and half of the peas. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy.

8. Divide the risotto into serving dishes and sprinkle with the remaining peas.

Serving Size: about 1/2 cup

Nutritional Information
Number of Servings: 6
Per Serving
Calories 314 Carbohydrate 51 g
Fat 6 g Fiber 3 g
Protein 11 g Saturated Fat 2 g
Sodium 393 mg    


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use