This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."
-Neil Armstrong, Astronaut
I have a lot of risotto dishes on the website that are complete meals. I love to serve risotto with other main course recipes, however. This Risotto with Peas goes especially good with fish.
Of note, there’s about 600 mg of sodium in this dish. While this is more than I generally like to use for side dishes the recipe does work for both a starch and a veggie. Rice is just that way -- it takes a little bit more salt to make the flavor pop and the recipe taste great.
The first time I had fresh peas I almost cried they were so good. But peas are not one of those vegetables that are widely available or available year round. I am not fond of canned peas. I find them to be softer and less fresh tasting than frozen peas. They usually contain much more salt as well.
4 ounces frozen peas = 87 calories, <1g fat, 0g sat fat, 0g mono fat, 6g protein, 15g carbohydrates, 127mg sodium, 0mg cholesterol
Servings = 2 | Serving size =about 1 1/2 cups
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This will keep fair for about 48 hours in the fridge. Reheat gently.
|1 tsp||grapeseed or extra virgin olive oil|
|1/2 cup||arborio rice|
|fresh ground black pepper|
|1 cup||low sodium chicken or vegetable broth|
|2/3 cup||frozen peas|
Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions just begin to turn translucent.
Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the chicken stock and enough water to cover the rice. Simmer on medium, partially covered for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
Add the peas and Parmigiano. Add a little more water if needed and cook for about 3 - 5 minutes until the peas are heated through.
Serving size = 1 1/2 cups
Servings = 2
Amount Per Serving
|Calories 329||Calories from Fat 62|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 52g||17%|
|Dietary Fiber 4g||17%|
|Vitamin A 20%||Vitamin C 20%|
|Calcium 19%||Iron 18%|
|Vitamin K 11 mcg||Potassium 295 mg|
|Magnesium 35 mg|