Vegetarian

Spring Pea Oven Risotto takes several minutes to prepare.

Spring Pea Oven Risotto takes several minutes to cook.

Spring Pea Oven Risotto makes 4 servings.

The ingredients for Spring Pea Oven Risotto are:

5 cups vegetable stock
1 tablespoon olive oil
1 large onion, chopped
2 cups Arborio or Carnaroli rice
1/2 cup dry white wine (optional)
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup boiling water
2 cups fresh or frozen peas
2 tablespoons olive oil (optional)

Here is how you make Spring Pea Oven Risotto:

Preheat oven to 425 degrees. Place stock in a saucepan and heat just to boiling. In an ovenproof Dutch oven, heat oil over medium heat. Add onion and cook until just tender but not browned, about 3 minutes. Increase heat to medium-high; add rice and cook, stirring constantly, 1 minute. Stir in wine and cook until completely evaporated, about 1 minute. Stir in broth mixture, salt, and pepper. Bring to a boil. Cover and bake 20 to 25 minutes or until almost all of the liquid has been absorbed.A few minutes before the risotto is done, cook peas in boiling water, 2 to 3 minutes, or until tender. Remove risotto from oven and add peas and their cooking liquid. Gently stir, adding additional hot water as necessary to achieve a creamy consistency. If desired, stir in olive oil. Serve immediately.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user SAMVICARS.

The nutritional information for Spring Pea Oven Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 326.9

• Total Fat: 6.8 g
• Cholesterol: 7.2 mg
• Sodium: 426.4 mg
• Total Carbs: 48.5 g
• Dietary Fiber: 3.7 g
• Protein: 12.5 g