Simple Risotto with Peas

Makes 8 servings

1 medium yellow onion, peeled and quartered 1 medium garlic clove, peeled 1 tablespoon olive oil 1½ cups arborio rice (short grain white rice) * 3-⅓ cups reduced sodium, low-fat chicken broth 1½ cups frozen peas (do not thaw) ½ cup grated Parmesan cheese 3 tablespoons dry white wine Finely ground white pepper to taste

Calories 208 (17% from fat) • carb. 36g • prot. 7g • fat 4g • sat. fat 1g • chol. 4mg • sod. 145mg

In a Cuisinart® Mini-Prep® Processor fitted with the sharp blade, process onion and garlic on Hi speed until finely chopped, about 15 seconds. Set aside. Heat oil in a Cuisinart® Anodized Non-Stick 3-½ quart saut´ pan over medium heat. Add onion and garlic; cook, stirring often, until onion is soft but not browned, about 4 - 5 minutes. Add rice; cook, stirring, until grains look opaque, about 2 - 3 minutes. Add broth and peas; stir to combine. Increase heat to medium-high, cover and bring to a boil, stirring often. Reduce heat to low and simmer, uncovered, until rice is tender and almost all of the broth has been absorbed, about 25 - 30 minutes. Rice should be tender but not mushy. Stir occasionally while cooking. Remove from heat. Add cheese and wine; stir to combine. Season with pepper if desired. Transfer to a serving dish and serve warm. * Arborio rice is available in most supermarkets or specialty food stores. Tip: In place of broth dissolve 2 reduced sodium chicken bouillon cubes in 3-⅓ cups of hot water.