RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5977
| View Recipe |
|
|
| Recipe Name: |
Sweet Pea Risotto - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Rice |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
22.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$6.42
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Tablespoons parsley, flat-leaf chopped
|
Directions:
Place the stock in a small pot and warm it up over medium low heat.
Heat 1 tablespoon extra-virgin olive oil 1 turn of the pan, with a tablespoon of butter in a medium skillet over medium to medium high heat. When the pan is hot, add onions and garlic and cook for 2 to 3 minutes the add Arborio and cook a minute more. Add wine and cook it all away, 1 minute.
Add a few ladles of warm broth and let that cook off, stirring occasionally. The risotto will take 22 minutes to cook. Add a ladle of broth from time to time until risotto is starchy, creamy and cooked to al dente. Add peas about 2 minutes before serving.
Season the risotto with salt to taste. Add in cheese, chopped mint and parsley just before serving. |
|
|
|
| Nutrition per Serving: |
| Calories: |
893 |
Total Carbs: |
111.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
39.0 |
Fat: |
26.9 |
Protein: |
33.80 |
| Fiber: |
3.20 |
Sodium: |
62.25 |
|
|
|
