Free Recipe Risotto with Peas and Carrots Ww
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Risotto with Peas and Carrots Ww Recipe
3-1/2 c Low-salt chicken broth
1 tb Olive oil
1 ts Olive oil
1-1/2 c Carrot, finely chopped
1/2 c Onion, chopped
7 oz Arborio rice
8 oz Low-alcohol white wine
1/2 c Green peas fresh or frozen,
-thawed
2 tb Parmesan cheese, grated
1/4 ts White pepper, ground
Parsley to garnish, fresh
Risotto with Peas and Carrots Ww Preparation
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)
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Risotto with Peas and Carrots Ww?
If you know a better Risotto with Peas and Carrots Ww Recipe please comment below.