"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, May 13, 2012


Serves 2
Once you learn to cook a basic dish like risotto, you can substitute with what you have on hand. Instead of peas, try other fresh spring vegetables such as baby spinach, asparagus or arugula.
32 ounces low-sodium chicken broth, divided
2 teaspoons extra-virgin olive oil
1/4 cup finely chopped onion
1 cup uncooked arborio rice
1 cup fresh or frozen peas
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh chives (optional)
Heat broth to a simmer in a small covered pot and hold there. Heat oil in a medium pot over medium heat. Add onion and cook until softened, 2 to 3 minutes. Add rice and cook 2 minutes, stirring often.
Add 1/2 cup simmering broth while stirring constantly, shaking pan forward and back as you do, until absorbed, about 1 minute. Add 1/2 cup more broth and repeat the process. Continue repeating until rice is just tender and risotto is creamy and loose, about 20 minutes more. (Reserve any remaining broth for another use.) Stir in peas and cook just until tender and heated through.
Remove pot from heat and stir in 1/3 cup cheese and salt and pepper to taste. Transfer risotto to bowls and garnish with remaining cheese and chives. Serve immediately.
Per serving: 380 calories (110 from fat), 13g total fat, 4g saturated fat, 30mg cholesterol, 810mg sodium, 51g total carbohydrate (4g dietary fiber, 7g sugar), 17g protein

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