Name: Green Pea Risotto And Homemade Vegetable Stock
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Grated Parmesan fresh; 2 Stalks celery; coarsely; 4 tb Unsalted butter; 1/2 c Dry white wine; 1/4 c Flat leaf parsley; coarsely; 1 md Onion finely chopped; 1 1/2 c Arborio rice; Bouquet garni; see *; INGREDIENTS FOR GREEN PEA RI; ***INGREDIENTS FOR HOMEMADE; 2 md Onions; quartered; 2 garlic finely chopped; ; STOCK***; 5 c Vegetable stock; or water; 2 lg Carrots; coarsely chopped; 1 Head garlic; unpeeled; 3 tb Unsalted butter; Salt; 3 c Homemade vegetable stock;; 1 c Frozen baby peas; thawed

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INGREDIENTS

1/2 c Grated Parmesan ; fresh
2 Stalks celery; coarsely
4 tb Unsalted butter
1/2 c Dry white wine
1/4 c Flat leaf parsley; coarsely
1 md Onion ; finely chopped
1 1/2 c Arborio rice
Bouquet garni; see *
INGREDIENTS FOR GREEN PEA RI
***INGREDIENTS FOR HOMEMADE
2 md Onions; quartered
2 garlic ; finely chopped
; STOCK***
5 c Vegetable stock; or water
2 lg Carrots; coarsely chopped
1 Head garlic; unpeeled
3 tb Unsalted butter
Salt
3 c Homemade vegetable stock;
1 c Frozen baby peas; thawed

Servings

INSTRUCTIONS

* Bouquet garni (3 sprigs fresh parsley, 3 sprigs fresh thyme, 2 bay leaves, 6 whole peppercorns tied in a cheese cloth) How to Prepare the Vegetable Stock: 1. Melt the butter in a large saucepan over low heat. 2. Add the carrots, celery and onions, cover and gently cook until softened, about 10 minutes. 3. Add the cold water, garlic and bouquet garni and bring to a boil over medium-high heat. 4. Reduce the heat and simmer for 1 hour. Strain and discard the vegetables. How to Prepare the Risotto: 1. Bring the vegetable stock to a boil. Reduce the heat to keep the stock at low simmer. 2. In a heavy saucepan, melt the butter over medium heat. 3. Add the onions and the garlic and cook until softened. Add the rice and stir well to coat the rice with butter. 4. Raise the heat to high, add the wine, and cook until most of the liquid is absorbed by the rice. Stir in a cup of the simmering stock and cook until the rice has absorbed all the liquid, stirring constantly. 5. Add another 1/2 cup of the stock and stir until all the liquid has been absorbed. Repeat until all the stock is used. The rice should be moist and creamy with a slight crunch. Five minutes before the risotto is done, add the peas and parsley. 6. Serve with freshly grated Parmesan cheese. ? 1997 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK

NOTES

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Green Pea Risotto And Homemade Vegetable Stock

1/2 c Grated Parmesan fresh
2  Stalks celery; coarsely 
4 tb Unsalted butter 
1/2 c Dry white wine 
1/4 c Flat leaf parsley; coarsely 
1 md Onion finely chopped
1 1/2 c Arborio rice 
  Bouquet garni; see * 
  INGREDIENTS FOR GREEN PEA RI 
  ***INGREDIENTS FOR HOMEMADE 
2 md Onions; quartered 
2  garlic finely chopped
  ; STOCK*** 
5 c Vegetable stock; or water 
2 lg Carrots; coarsely chopped 
1  Head garlic; unpeeled 
3 tb Unsalted butter 
  Salt 
3 c Homemade vegetable stock; 
1 c Frozen baby peas; thawed

* Bouquet garni (3 sprigs fresh parsley, 3 sprigs fresh thyme, 2 bay  leaves, 6 whole peppercorns tied in a cheese cloth)    How to Prepare the Vegetable Stock:    1. Melt the butter in a large saucepan over low heat.    2. Add the carrots, celery and onions, cover and gently cook until  softened, about 10 minutes.    3. Add the cold water, garlic and bouquet garni and bring to a boil over  medium-high heat.    4. Reduce the heat and simmer for 1 hour. Strain and discard the  vegetables.    How to Prepare the Risotto:    1. Bring the vegetable stock to a boil. Reduce the heat to keep the stock  at low simmer.    2. In a heavy saucepan, melt the butter over medium heat.    3. Add the onions and the garlic and cook until softened. Add the rice and  stir well to coat the rice with butter.    4. Raise the heat to high, add the wine, and cook until most of the liquid  is absorbed by the rice. Stir in a cup of the simmering stock and cook  until the rice has absorbed all the liquid, stirring constantly.    5. Add another 1/2 cup of the stock and stir until all the liquid has been  absorbed. Repeat until all the stock is used. The rice should be moist and  creamy with a slight crunch. Five minutes before the risotto is done, add  the peas and parsley.    6. Serve with freshly grated Parmesan cheese.    ? 1997 Lifetime Entertainment Services. All rights reserved.    MC formatted using MC Buster by Barb at PK

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Nutrition

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Serving Size: 1 Serving (282g)
Recipe Makes: 4 servings

Calories: 1444
Calories from Fat: 1125 (78%)

Amt Per Serving		% DV

	Total Fat 125g	167 %
	Saturated Fat 78.9g	394 %
	Monounsaturated Fat 32.5g
	Polyunsanturated Fat 4.8g
Cholesterol 331.6mg		102 %
Sodium 210.2mg		7 %
Potassium 169.5mg		4 %
Total Carbohydrate 70.5g		21 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 67.7g
Protein 12g		17 %
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Calories per serving: 1444

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