Italian

Pea and Rice Risotto is for Dinner.

Pea and Rice Risotto takes 7 minutes to prepare.

Pea and Rice Risotto takes 15 minutes to cook.

Pea and Rice Risotto makes 4 servings.

The ingredients for Pea and Rice Risotto are:

1 medium onion, chopped
1 Tbsp olive oil
1 cup short grained rice (typically I use a scant cup of arborio plus a tablespoon or so of sushi rice)
2 fl. oz. white wine (typically I use a sauvignon blanc or similar)
2.5 cups vegetable broth
2 bay leaves
1 Tbspn herbes de provence
1 10-oz. package frozen petite peas
1/2 cup grated parmesan
1 tsp truffle oil

Here is how you make Pea and Rice Risotto:

In a pressure cooker, saut� the onion in olive oil until translucent. Add rice and stir to coat with oil. Add wine and stir until all is absorbed by the rice. Add the broth, bay leaves and herbes. Cover and set the pressure cooker to high pressure. Let cook for 7 minutes.Meanwhile, microwave the peas in water for 7 minutes, and then drain.Release the pressure on the pressure cooker and stir in the peas, cheese, and truffle oil. Let it sit for 5 minutes or so before servingServing Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TCARTERR.

The nutritional information for Pea and Rice Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 301.0

• Total Fat: 12.4 g
• Cholesterol: 19.8 mg
• Sodium: 1,133.3 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 3.5 g
• Protein: 15.5 g

Pea and Rice Risotto is Italian cuisine.

The dietary needs meet for Pea and Rice Risotto is Vegetarian