Risotto recipes from Recipes and Entertaining...

<Return to Recipe Page                                                                     
*Print
version:  use your browser's print function to print this recipe
Recipes&Entertaining
RecipesAndEntertaining.com
 

Risotto with Sugar Snap Peas and Spring Leeks

 

 

A nice spring dish...
 

4 cups 

 

fat-free, less-sodium chicken broth

 

1½ cups 

 

sugar snap peas, trimmed

 

1 Tbs 

 

olive oil

 

1½ cups 

 

(½-inch thick) sliced leek

 

½ cup 

 

chopped carrot

 

1 cup 

 

Arborio rice

 

¼ cup 

 

dry vermouth

 

¼ tsp 

 

salt

 

¼ tsp 

 

dried oregano

 

½ cup 

 

(2 ounces) grated fresh Parmesan cheese

 

1 tsp 

 

butter

 

½ tsp 

 

fresh lemon juice

 

1/8 tsp 

 

freshly ground black pepper

 

 

1

Bring broth to simmer in a medium saucepan (do not boil). Keep warm over low heat.

2

Cook peas in boiling water for 3 minutes or until crisp- tender. Drain and rinse with cold water; drain.

3

Heat oil in a large nonstick skillet over medium-high heat. Add leek and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in ½ cup broth, vermouth, salt and oregano. Add remaining broth, ½ cup at a time, stirring frequently until each portion of the broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.

 

Servings: 4

Yield: Serving Size: 1 1/4 cups

 

 Nutrition Facts

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

323.45

 

Calories From Fat (24%)

 

76.49

 

 

 

% Daily Value

Total Fat 8.38g

 

13%

 

Saturated Fat 3.33g

 

17%

 

Cholesterol 13.54mg

 

5%

 

Sodium 750.30mg

 

31%

 

Potassium 399.63mg

 

11%

 

Carbohydrates 47.81g

 

16%

 

Dietary Fiber 3.04g

 

12%

 

Sugar 3.63g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 44.77g

 

 

 

Protein 12.32g

 

25%

 

 

 Cooking Tips

*A nice Sauvignon Blanc pairs well with this risotto.

 

 Recipe Source

Cooking Light

 

©2007 RecipesAndEntertaining.com.   All Rights Reserved.