Risotto With Peas And Carrots Ww

Recipe Ingredients

3 1/2 cups	829ml	Low-salt chicken broth
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Olive oil
1 1/2 cups	165g / 5.8oz	Carrot - finely chopped
1/2 cup	31g / 1.1oz	Onion - chopped
7 oz	198g	Arborio rice
8 oz	227g	Low-alcohol white wine
1/2 cup	118ml	Green peas fresh or frozen - thawed
2 tablespoons	30ml	Parmesan cheese - grated
1/4 teaspoon	1.3ml	White pepper - ground
		Parsley to garnish - fresh

Recipe Instructions

1. In small saucepan over medium heat, bring chicken broth just below boiling. Reduce heat and keep at a simmer.

2. Meanwhile, place medium saucepan over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add carrots and onion; cook, stirring constantly until softened, about 2 minutes.

3. Add rice; stir to coat and cook, stirring constantly, 1 minute. Lower heat to medium; add wine and 1/2 cup of the simmering broth; cook, stirring constantly, until liquid has been absorbed. After 15 minutes, add peas. The risotto is done when rice is tender and mixture is creamy about 18-20 minutes.

4. Remove from heat; stir in cheese and pepper. Divide evenly among 4 plates; garnish with parsley and serve immediately.

Source:
Weight Watchers Cut the Fat Cookbook

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