Italian

Parmesan Risotto with Peas is for Dinner.

Parmesan Risotto with Peas takes 5 minutes to prepare.

Parmesan Risotto with Peas takes 60 minutes to cook.

Parmesan Risotto with Peas makes 16 servings.

The ingredients for Parmesan Risotto with Peas are:

3 C. White Rice, short grain (I suggest arborio rice)
12 C. Low sodium, Fat Free Chicken broth
2 C. frozen Peas, thawed
! C. Onions, chopped
4 cloves Garlic, minced
3 T. Olive Oil
1.5 C. Parmesan Cheese, grated
S&P to taste

Here is how you make Parmesan Risotto with Peas:

In a large, wide pan, heat olive oil over medium. Saute onions until soft. Add garlic and dry rice and cook until the rice is lightly browned all over.At the sam time, heat up broth in the microwave (I use a 4 C. measuring cup to make life easy). When rice is lightly browned, pour 1 C. of broth into the pan, stirring constantly. When liquid is completely absorbed, add in another cup of hot broth. Continue in this manner until all but 1 C. of broth has been absorbed by the rice. Add in the last C. of broth and the thawed peas and cook until the rice is tender and creamy. Season with salt and pepper as desired, stir in the parmesan cheese thoroughly, cover, and remove from the heat. Serve warm.Chef's Note: This recipe works equally well with a flavorful vegetable broth.Number of Servings: 16Recipe submitted by SparkPeople user POLARG.

The nutritional information for Parmesan Risotto with Peas is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 140.6

• Total Fat: 6.3 g
• Cholesterol: 7.4 mg
• Sodium: 893.1 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 1.0 g
• Protein: 6.6 g

Parmesan Risotto with Peas is Italian cuisine.