Risotto with peas and carrots ww

4 Servings

Ingredients

Quantity Ingredient
3½ cup Low-salt chicken broth
1 tablespoon Olive oil
1 teaspoon Olive oil
1½ cup Carrot, finely chopped
½ cup Onion, chopped
7 ounces Arborio rice
8 ounces Low-alcohol white wine
½ cup Green peas fresh or frozen, thawed
2 tablespoons Parmesan cheese, grated
¼ teaspoon White pepper, ground
Parsley to garnish, fresh

Directions

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 ½ 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 ½ 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@...

Date: Sat, 11 Jan 1997 21:31:07 -0800 (PST)

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