RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4827
View Recipe |
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Recipe Name: |
Sweet Pea Risotto - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients:
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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. |
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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 |
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