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Risotto With Peas And Carrots Ww

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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)

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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


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