Sides
Risotto with Peas
Makes 4 to 6 servings as a side dish, or 2 to 3 servings as an entrée
Risotto with Peas
Makes 4 to 6 servings as a side dish, or 2 to 3 servings as an entrée
Making risotto in the microwave has 2 distinct advantages – no constant stirring, and it is prepared in the serving dish.
Calories 146 (33% from fat) ▪ carb. 15g ▪ pro. 7g ▪ fat 5g ▪ sat. fat 3g ▪ chol. 15mg ▪ sod. 228mg ▪ calc. 71mg ▪ fiber 1g
Ingredients
- 1 cup frozen peas
- 1 cup water
- ¼ teaspoon saffron threads
- 2 cups low sodium chicken broth
- 2 tablespoons unsalted butter, cut into eight ½-inch pieces
- ½ cup finely chopped shallot
- 1 cup Arborio rice
- ⅓ cup dry white vermouth or other dry white wine
- ½ teaspoon kosher salt
- ⅓ cup freshly grated Reggiano Parmesan or Grana Padano® cheese
Preparation
- Defrost peas in microwave. Do not cook.
- Transfer to a strainer and let drain. Place water in a 2-cup measure and place in the Cuisinart Compact Microwave and heat to boiling, about 3 minutes on High. Add saffron threads and stir; reserve.
- Heat chicken broth in a 2-cup glass measure for 5 minutes on High; reserve.
- Heat the butter for 30 seconds on high in a 1 ½ quart round microwave safe casserole at least 4-inches high.
- Add chopped shallot, cover with a round of waxed paper cut just slightly larger than the diameter of the dish. Microwave on High for 3 minutes. Stir.
- Add Arborio rice and stir to coat with melted butter. Microwave on High for 2 minutes.
- Stir and arrange in an even layer. Microwave on High for 2 minutes.
- Stir in wine. Microwave on High for 1 minute.
- Stir in saffron infused water. Microwave on High for 5 minutes. Stir.
- Stir in 1 cup of the reserved heated chicken stock. Microwave on High for 5 minutes.
- Stir in remaining chicken stock and salt. Microwave on High for 5 minutes.
- Stir in reserved peas and the grated cheese. Microwave on High for 1 minutes.
- Let stand for 3 minutes. Stir again. Serve hot.
