PointsPlus® Value: 10
Servings: 4
Preparation Time: 18 min
Cooking Time: 25 min
Level of Difficulty: Moderate
For a perfect springtime dinner, pair our rich, creamy risotto with a tender green salad. Alternatively, a half portion makes a great side dish for lamb or chicken.
Ingredients
2 tsp olive oil
1 medium uncooked onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
1 1/2 cup(s) uncooked arborio rice
5 cup(s) reduced-sodium chicken broth
2 leaf/leaves bay leaf
1 cup(s) frozen green peas, thawed
1/4 cup(s) parsley, fresh, chopped
4 Tbsp grated Parmesan cheese
2 Tbsp light butter
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add rice and cook until translucent, stirring constantly, about 2 minutes.
Add 1/2 cup of broth and bay leaves and simmer until liquid is absorbed, stirring constantly. Add remaining chicken broth, 1/2 cup at a time, waiting until liquid is absorbed before adding the next 1/2 cup (our risotto takes about 20 minutes to cook from the time the first liquid is added).
Remove bay leaves, fold in peas and cook until hot, about 1 minute. Remove from heat; fold in parsley, Parmesan cheese and margarine. Season to taste with salt and pepper and spoon risotto into shallow bowls; serve hot. Yields about 1 1/2 cups per serving.
* Jami's notes: I actually made this one pretty much according to the recipe. I did use my onion flake as usual and parsley flake is fine. I will have to disagree that it only takes 20 minutes. But, I love risotto and totally think the wait is worth it. I did top with some pancetta I had left over from something else for a salty crunch. *
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