| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Healthy and | 4 | Servings | |
INGREDIENTS
| 3 1/2 | c | Low-salt chicken broth |
| 1 | T | Olive oil |
| 1 | t | 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 | T | Parmesan cheese, grated |
| 1/4 | t | White pepper, ground |
| Parsley to garnish, fresh |
INSTRUCTIONS
In small saucepan over medium heat, bring chicken broth just below boiling. Reduce heat and keep at a simmer. 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. 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. 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)
A Message from our Provider:
“Life – your only chance. Eternity – payback time”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 267
Calories From Fat: 49
Total Fat: 5.4g
Cholesterol: 2.2mg
Sodium: 99.2mg
Potassium: 213.2mg
Carbohydrates: 47.5g
Fiber: 2.5g
Sugar: 4g
Protein: 6g