Hi...
I made this last night for dinner to go along with our Grilled Raspberry-Peach Chicken...This rice is sooooooooooo good!!
Enjoy
hugs,
peg
SPRING VEGETABLE RISOTTO
1/2 pound sugar snap peas, trimmed, cut into 1/2" pieces
1 TBSP + 1 tsp olive oil
3 1/2 cups low sodium chicken broth
4 leeks, cleaned, thinly sliced
1/4 tsp pepper
1/2 tsp salt
2 cloves garlic, minced
1 cup arborio rice
3/4 cup white wine
3 large carrots, cut into 1/4" pieces
1 tsp lemon juice
1 TBSP unsalted butter
3/4 cup grated Parmesan cheese
Cook peas in boiling water until crisp tender. Drain and rinse with cold water, set aside. Pour broth into a saucepan and bring to a simmer, reduce heat and keep broth warm.
*Heat 1 TBSP oil in a saucepan. Add leeks, salt and pepper and cook 6 min. or until softened. Stir in garlic and cook 1 min.
*Add remaining oil to saucepan. Stir in rice and cook 1 min. Add wine to saucepan and stir until almost evaporated. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup. After I added all of the broth I let the rice simmer for 20 minutes. When 10 min. cook time remains, stir in carrots.
*Add peas to saucepan and cook until heated through. Remove from heat and stir in cheese, butter and lemon juice, then serve.
MAKES 4 SERVINGS OF RISOTTO...
Recipe source: Cooking with Terry yahoo group, submitted by Russie
I made this last night for dinner to go along with our Grilled Raspberry-Peach Chicken...This rice is sooooooooooo good!!
Enjoy
hugs,
peg
SPRING VEGETABLE RISOTTO
1/2 pound sugar snap peas, trimmed, cut into 1/2" pieces
1 TBSP + 1 tsp olive oil
3 1/2 cups low sodium chicken broth
4 leeks, cleaned, thinly sliced
1/4 tsp pepper
1/2 tsp salt
2 cloves garlic, minced
1 cup arborio rice
3/4 cup white wine
3 large carrots, cut into 1/4" pieces
1 tsp lemon juice
1 TBSP unsalted butter
3/4 cup grated Parmesan cheese
Cook peas in boiling water until crisp tender. Drain and rinse with cold water, set aside. Pour broth into a saucepan and bring to a simmer, reduce heat and keep broth warm.
*Heat 1 TBSP oil in a saucepan. Add leeks, salt and pepper and cook 6 min. or until softened. Stir in garlic and cook 1 min.
*Add remaining oil to saucepan. Stir in rice and cook 1 min. Add wine to saucepan and stir until almost evaporated. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup. After I added all of the broth I let the rice simmer for 20 minutes. When 10 min. cook time remains, stir in carrots.
*Add peas to saucepan and cook until heated through. Remove from heat and stir in cheese, butter and lemon juice, then serve.
MAKES 4 SERVINGS OF RISOTTO...
Recipe source: Cooking with Terry yahoo group, submitted by Russie