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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 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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