| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Healthy and | 4 | Servings | |
INGREDIENTS
| 3 1/2 | c | Low-salt chicken broth |
| 1 | tb | Olive oil |
| 1 | ts | Olive oil |
| 1 1/2 | c | Carrot, finely chopped |
| 1/2 | c | Onion, chopped |
| 7 | oz | Arborio rice |
| 8 | oz | Low-alcohol white wine |
| 1/2 | c | Green peas fresh or frozen, thawed |
| 2 | tb | Parmesan cheese, grated |
| 1/4 | ts | White pepper, ground |
| Parsley to garnish, fresh |
INSTRUCTIONS
1. In small saucepan over medium heat, bring chicken broth just below boiling. Reduce heat and keep at a simmer. 2. Meanwhile, place medium saucepan over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add carrots and onion; cook, stirring constantly until softened, about 2 minutes. 3. Add rice; stir to coat and cook, stirring constantly, 1 minute. Lower heat to medium; add wine and 1/2 cup of the simmering broth; cook, stirring constantly, until liquid has been absorbed. After 15 minutes, add peas. The risotto is done when rice is tender and mixture is creamy about 18-20 minutes. 4. Remove from heat; stir in cheese and pepper. Divide evenly among 4 plates; garnish with parsley and serve immediately. NOTES : Serving 1/2 Cup provides: 1F, 1V, 2B, 60 Optional Calories; 8g Fat, 3 g Fiber. Per serving: 322 Calories, 8g Total Fat, 2g Saturated Fat, 2mg Cholesterol, 174mg Sodium, 51g Total Carbohydrate, 3g Dietary Fiber, 9g Protein Posted to MC-Recipe Digest V1 #369 Recipe by: Weight Watchers Cut the Fat Cookbook From: rocean046@dbeach.com Date: Sat, 11 Jan 1997 21:31:07 -0800 (PST)
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