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Name: Risotto with Peas and Carrots Ww
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 ts olive oil; 1/2 c Onion chopped; 2 tb Parmesan cheese, grated; 1/4 ts White pepper, ground; Parsley to garnish, fresh; 3 1/2 c Low-salt chicken broth; 7 oz Arborio rice; 1 1/2 c Carrot, finely chopped; 1/2 c Green peas fresh or frozen,; 8 oz Low-alcohol white wine; 1 tb olive oil

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INGREDIENTS

1 ts olive oil
1/2 c Onion ; chopped
2 tb Parmesan cheese, grated
1/4 ts White pepper, ground
Parsley to garnish, fresh
3 1/2 c Low-salt chicken broth
7 oz Arborio rice
1 1/2 c Carrot, finely chopped
1/2 c Green peas fresh or frozen,
8 oz Low-alcohol white wine
1 tb olive oil

Servings

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)

NOTES

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Risotto with Peas and Carrots Ww

1 ts olive oil 
1/2 c Onion chopped
2 tb Parmesan cheese, grated 
1/4 ts White pepper, ground 
  Parsley to garnish, fresh 
3 1/2 c Low-salt chicken broth 
7 oz Arborio rice 
1 1/2 c Carrot, finely chopped 
1/2 c Green peas fresh or frozen, 
8 oz Low-alcohol white wine 
1 tb olive oil

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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Nutrition

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Serving Size: 1 Serving (323g)
Recipe Makes: 4 Servings

Calories: 205
Calories from Fat: 13 (6%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 485.8mg		17 %
Potassium 223.6mg		6 %
Total Carbohydrate 40.6g		12 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 39.1g
Protein 6.2g		9 %
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.

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Calories per serving: 205

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