Saturday, March 31, 2012

Risotto with Peas & Parmesan...

Alright, I adore risotto when I get it at restaurants, but after hearing so many times that you can't walk away from risotto while you're making it without ruining it, I had sort of decided I'd never bother making it myself.  However, I found this recipe at Meals from Nestle Kitchen, and I thought I'd give it a shot.  And truth be told, it really wasn't hard, and it while I didn't step away from it, I think I probably could've for a couple of minutes without a disaster.  lol :)  That said, I'm vaguely concerned about how well it's going to reheat, but ya never know until you try, right?  I'll post an udpate after I've had a couple of servings and let you know!  Here we go:

Risotto with Peas and Parmesan
9 servings - 165 calories each

1 T. olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 c. uncooked arborio rice
2 c. chicken broth
1 c. evaporated low-fat 2% milk
1/2 c. frozen peas
1/4 c. finely shredded parmesan cheese
Seasonings, to taste

Heat oil over med-high heat.  Add onion and cook, stirring occasionally, until tender.  Stir in garlic and cook for a few seconds just to release the aroma.  Add rice, stirring frequently, for about 1 minutes.  Stir in broth and evaporated milk, reduce heat to medium, and stir frequently for 20-25 minutes until rice is tender but firm.  Stir in peas, seasonings, and parmesan just until peas are warm.

Not too bad, right?  I'll be serving mine with the pot roast I also made for a total of 426 calories per serving.  I had a couple of extra servings of the rice, so I put them in little containers of their own, and maybe I'll heat them up with a brat or something later :)

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