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Risotto With Peas

Canadian.Recipes's picture
  Chicken stock 1 3⁄4 Cup (28 tbs)
  Butter 2 Tablespoon
  Onion 1 , chopped
  Short grain rice 3⁄4 Cup (12 tbs)
  Frozen peas 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)

In 4-cup (1 L) measure, microwave stock at High for 3 to 4 minutes or until simmering.
Set aside.
In 12-cup (3 L) deep casserole, combine butter and onion.
Microwave at High for 2 minutes, or until onion has softened, stirring once.
Add rice; stir to coat rice with butter.
Pour in hot stock; cover with lid or vented plastic wrap and microwave at High for 4 to 5 minutes or until boiling.
Microwave at Medium (50%) for 7 to 9 minutes, or until rice is just tender and mixture is still creamy, rotating once if necessary.
Rinse peas with warm water to thaw and stir into rice mixture.
Cover and let stand 5 minutes.
Stir in cheese.
Taste and adjust seasoning with salt and pepper.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Pea
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 264 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.3%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 28.4 mg9.5%

Sodium 329.5 mg13.7%

Total Carbohydrates 32 g10.6%

Dietary Fiber 2.1 g8.5%

Sugars 4 g

Protein 10 g19.6%

Vitamin A 11.6% Vitamin C 9.6%

Calcium 13.3% Iron 10.2%

*Based on a 2000 Calorie diet

Risotto With Peas Recipe