Risotto with Peas

Makes 4 to 6 servings as a side dish, or 2 to 3 servings as an entrée

1cup frozen peas 1cup water ¼teaspoon saffron threads 2cups low sodium chicken broth 2tablespoons unsalted butter, cut into eight ½-inch pieces ½cup finely chopped shallot 1cup Arborio rice ⅓cup dry white vermouth or other dry white wine ½ teaspoon kosher salt ⅓cup freshly grated Reggiano Parmesan or Grana Padano® cheese

Calories 146 (33% from fat) ▪ carb. 15g ▪ pro. 7g ▪ fat 5g ▪ sat. fat 3g ▪ chol. 15mg ▪ sod. 228mg ▪ calc. 71mg ▪ fiber 1g

1. Defrost peas in microwave. Do not cook. 2. 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. 3. Heat chicken broth in a 2-cup glass measure for 5 minutes on High; reserve. 4. Heat the butter for 30 seconds on high in a 1½ 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. 5. Let stand for 3 minutes. Stir again. Serve hot.