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Risotto With Peas And Peppers

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Ingredients
  Canned vegetable broth 14 1⁄2 Ounce (1 Can)
  Water 2 3⁄4 Cup (44 tbs)
  Vegetable cooking spray 1
  Arborio rice 18 Tablespoon, uncooked (1 Cup Plus 2 Tablespoons)
  Dried tomato 1⁄4 Cup (4 tbs), diced (Packed Without Oil)
  Frozen english peas 2⁄3 Cup (10.67 tbs), thawed
  Freshly grated parmesan cheese 2⁄3 Cup (10.67 tbs)
  Roasted red pepper 1⁄3 Cup (5.33 tbs), 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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