We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

When God ordains, He sustains.

Risotto With Green Peas

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables Italian Vegtime2 6 Servings

INGREDIENTS

2 t Olive oil
1 1/2 c Finely chopped leeks or
onions
1 1/2 c Uncooked Arborio rice
1/2 c Dry white wine, dry
vermouth or
Dry sherry
4 c Vegetable broth
1 t Salt or to taste
10 oz Frozen small green peas
rinse away any ice
crystals
3/4 c Grated Parmesan
Plus more to pass at the
table
2 t Good quality balsamic
vinegar
Plus more to taste
optional
Freshly ground black pepper
to taste

INSTRUCTIONS

SERVINGS LACTO  Known by Italians as risi e bisi (bisi means peas in
the Venetian  dialect), this risotto is based on ingredients I always
keep on hand  for a last-minute supper. Don't be fooled by its
simplicity: risi e  bisi is elegant, colorful, and tasty enough to
offer company. Indeed,  there is something about the contrast in the
textures of the creamy  rice and slightly crunchy peas that makes this
risotto 'thoroughly  delightful. I especially like to make it with the
small frozen green  peas called petits pois.  Heat oil in pressure
cooker over medium-high. When it begins to foam,  add leeks and cook 1
minute, stirring frequently. Stir in rice and  coat grains with oil.
Add wine and cook over high heat, stirring,  until it evaporates, about
1 minute. Add broth and salt.  Lock lid in place. Over high heat bring
to high pressure. Lower heat  to maintain high pressure and cook 5
minutes. Quick-release pressure.  Remove lid, tilting it away from you
to allow any excess steam to  escape.  Boil over medium-high heat,
stirring constantly, until rice is tender  but still chewy, and risotto
becomes creamy and thick, 5 to 6  minutes. During the final minute,
stir in the peas and Parmesan. Add  balsamic vinegar, if desired, to
bring up flavors. Let sit 5 minutes  to absorb excess liquid.  Spoon
risotto into large shallow bowls and sprinkle with a few twists  of
black pepper. Pass extra Parmesan at the table.  Per serving: 313 cal.;
12g prot.; 7g total fat (3g sat. Fat); 50g  carb.; 10mg chol.; 1,030mg
sod.; 5g fiber  Converted by MC_Buster.  Recipe by: Vegetarian Times,
January 1999, page 34  Converted by MM_Buster v2.0l.

A Message from our Provider:

“God’s artistry: Half completed works of art look ugly. Wait till you see the finished masterpiece”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 432
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 12.6mg
Sodium: 1777.5mg
Potassium: 439.8mg
Carbohydrates: 68g
Fiber: 5g
Sugar: 4.4g
Protein: 15.2g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?