Risotto with Peas and Peppers Recipe
Ingredients
| Vegetable broth | 1 Can (10oz) | |
| Water | 2 3/4 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| 1 cup plus 2 tablespoons Arborio rice, uncooked | ||
| Dried tomato | 1/4 Cup (16 tbs), diced | |
| 2/3 cup frozen English peas, thawed | ||
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
| 1/3 cup commercial roasted red pepper, drained and chopped | ||
| Italian seasoning | 1 Teaspoon, dried | |
| Pepper | 1/2 Teaspoon | |
Directions
Combine broth and water in a medium saucepan; place over medium heat.
Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
Coat a large saucepan with cooking spray; place over medium-low heat until hot.
Add rice and 1 cup simmering broth mixture.
Cook, stirring constantly, until most of liquid is absorbed.
Add 1 1/2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed.
Stir in tomato.
Add remaining 2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. (Rice will be tender and will have a creamy consistency.)
Add peas and remaining ingredients, stirring until cheese melts; serve immediately.
Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
Coat a large saucepan with cooking spray; place over medium-low heat until hot.
Add rice and 1 cup simmering broth mixture.
Cook, stirring constantly, until most of liquid is absorbed.
Add 1 1/2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed.
Stir in tomato.
Add remaining 2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. (Rice will be tender and will have a creamy consistency.)
Add peas and remaining ingredients, stirring until cheese melts; serve immediately.
Chef
