A quick and simple risotto that doesn't require too much attention while cooking.
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.