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1. In 2-quart covered saucepan, heat chicken broth and 2 1/4 cups water to boiling on high.
2. Meanwhile, in microwave-safe large bowl, place peas and 2 tablespoons water; cover with vented plastic wrap and microwave on High 4 minutes. In blender, combine 1 1/2 cups peas and 1/4 cup hot broth mixture. Remove center part of blender top, cover blender and blend peas and broth mixture until pureed. Set remaining peas aside.
3. In microwave-safe 3 1/2 to 4 quart bowl, combine olive oil and rice. Cook, uncovered, in microwave on High 1 minute. Stir in remaining hot broth mixture; cover bowl with vented plastic wrap and cook in microwave on Medium (50 percent power) 8 minutes monger or until most of liquid is absorbed. Stir in Parmesan, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining peas.
4. Stir in pea puree; cover with vented plastic wrap and cook on Medium (50 Percent power) 8 minutes longer or until most of the liquid is absorbed. Stir in Parmesan, 1/4 teaspoon freshly ground black pepper, and remaining peas.
5. To serve, spoon risotto into 4 shallow serving bowls and garnish with shaved Parmesan cheese.
Each Serving: About 590 calories, 20 g protein, 106 g carbohydrate, 7 g total fat (2 g saturated), 7 g fiber, 8 mg cholesterol, 735 mg sodium
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (716g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 521 | ||
Calories from Fat: 33 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2.1mg | 1 % | |
Sodium 71.5mg | 2 % | |
Potassium 369.6mg | 10 % | |
Total Carbohydrate 105.1g | 31 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 96.2g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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