Risotto with peas and carrots ww
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Low-salt chicken broth |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Olive oil |
| 1½ | cup | Carrot, finely chopped |
| ½ | cup | Onion, chopped |
| 7 | ounces | Arborio rice |
| 8 | ounces | Low-alcohol white wine |
| ½ | cup | Green peas fresh or frozen, thawed |
| 2 | tablespoons | Parmesan cheese, grated |
| ¼ | teaspoon | White pepper, ground |
| Parsley to garnish, fresh | ||
Directions
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 ½ 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 ½ 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@...
Date: Sat, 11 Jan 1997 21:31:07 -0800 (PST)