Directions:
- Pour olive oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add rice and stir until opaque, about 3 minutes.
- Add wine and stir until absorbed, 1 to 2 minutes. Add 5 1/2 cups broth, about a cup at a time, stirring after each addition until almost absorbed, 25 to 30 minutes total; stir in peas with the second cup of broth. If risotto is thicker than desired, stir in a little more broth. Stir in cheese and add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2313.8 Kcal (9687 kJ) | ||
| Calories from fat | 265.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.52g | 45% | |
|---|---|---|---|
| Cholesterol | 28.78mg | 10% | |
| Sodium | 859.81mg | 36% | |
| Potassium | 984.02mg | 21% | |
| Total Carbs | 382.09g | 127% | |
| Sugars | 23.7g | 95% | |
| Dietary Fiber | 20.14g | 81% | |
| Protein | 61.45g | 123% | |
| Vitamin C | 102.9mg | 171% | |
| Iron | 2.6mg | 14% | |
| Calcium | 617.9mg | 62% | |
| Amount Per 100 g | |||
| Calories | 212.48 Kcal (890 kJ) | ||
| Calories from fat | 24.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 45% | |
|---|---|---|---|
| Cholesterol | 2.64mg | 10% | |
| Sodium | 78.96mg | 36% | |
| Potassium | 90.36mg | 21% | |
| Total Carbs | 35.09g | 127% | |
| Sugars | 2.18g | 95% | |
| Dietary Fiber | 1.85g | 81% | |
| Protein | 5.64g | 123% | |
| Vitamin C | 9.4mg | 171% | |
| Iron | 0.2mg | 14% | |
| Calcium | 56.7mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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