Risotto with Peas and Peppers
|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|
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.