Risotto with Peas and Peppers |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 (14 1/2-ounce) can vegetable broth |
2 3/4 cups water |
vegetable cooking spray |
1 cup plus 2 tablespoons arborio rice, uncooked |
1/4 cup diced dried tomato (packed without oil) |
2/3 cup frozen english peas, thawed |
2/3 cup freshly grated parmesan cheese |
1/3 cup commercial roasted red pepper, drained and chopped |
1 teaspoon dried italian seasoning |
1/2 teaspoon pepper |
Directions:
1. 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.)
2. 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.
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