Rice and Pea Risotto Recipe

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Rice and Pea Risotto
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Ingredients:

Directions:

  1. Melt 1 tbsp of the butter in a large skillet over medium heat.
  2. Add the pancetta and saute until lighted crisped.
  3. Add onion and saute until clear.
  4. Stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil.
  5. Add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes. The mixture should still look dense, but with more liquid than a risotto. Season to taste with salt and pepper.
  6. Remove from heat and stir in remaining 1 tbsp butter and cheese. Serve at once.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 889.9 Kcal (3726 kJ)
Calories from fat 228.76 Kcal
% Daily Value*
Total Fat 25.42g 39%
Cholesterol 42.44mg 14%
Sodium 991.1mg 41%
Potassium 592.97mg 13%
Total Carbs 116.85g 39%
Sugars 9.98g 40%
Dietary Fiber 4.43g 18%
Protein 35.31g 71%
Vitamin C 29.6mg 49%
Iron 0.9mg 5%
Calcium 2689.9mg 269%
Amount Per 100 g
Calories 149.43 Kcal (626 kJ)
Calories from fat 38.41 Kcal
% Daily Value*
Total Fat 4.27g 39%
Cholesterol 7.13mg 14%
Sodium 166.43mg 41%
Potassium 99.57mg 13%
Total Carbs 19.62g 39%
Sugars 1.68g 40%
Dietary Fiber 0.74g 18%
Protein 5.93g 71%
Vitamin C 5mg 49%
Iron 0.1mg 5%
Calcium 451.7mg 269%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.1
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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