dish
Vegetarian Risotto with Fresh Peas

6
Serves
314
Calories
13
Nutrients
14
Vitamins

Ingredients

about 4 cups vegetable stock , or vegetable broth
1 tablespoon olive oil
1/2 cup diced onions
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
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

Nutrition Information

Number of Servings: 6
Calories
314
Protein
11 g
Total Carbohydrate
51 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
3 g
Total Fat
6 g
Saturated Fat
2 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
9 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
15 %
Percent Calories from Carbohydrate
68 %
Percent Calories from Fat
18 %
Vitamin A
217 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
11 mg
Vitamin D
2 IU
Folate
19 mcg
Vitamin E
1 IU
Vitamin K
9 mcg
Pantothenic Acid
0 mg
Calcium
155 mg
Iron
1 mg
Phosphorus
99 mg
Potassium
93 mg
Sodium
393 mg
Zinc
1 mg