Parmesan Risotto
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Parmesan Risotto
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Parmesan Risotto is an Italian side dish perfect for Easter dinner. Creamy rice with lemon juice, spring peas, and Parmesan cheese.
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Ingredients
- 4 cups chicken broth
- 2 shallots , finely chopped
- 1 tablespoon butter
- 1 1/2 cups arborio rice , uncooked
- 1/2 teaspoon dried thyme
- 1/4 teaspoon coarse ground black pepper
- 1/3 cup white wine , or additional chicken broth
- 3 tablespoons lemon juice
- 1 cup frozen spring peas , thawed
- 1/2 cup Parmesan Cheese , grated
- 1 1/2 teaspoons lemon peel , grated
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Instructions
- In a small saucepan, heat chicken broth and keep warm on low heat.
- In a large skillet, sauté shallots in butter for 2-3 minutes or until tender.
- Add the rice, thyme and black pepper; cook and stir for 2-3 minutes. Stir in white wine and lemon juice.
- Cook while continuing to stir until all of the liquid is absorbed.
- Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions.
- Cook just until risotto is creamy and rice is almost tender, about 20 minutes.
- Add the peas, parmesan cheese and lemon peel. Stir and cook until heated through.
Nutrition Information
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Calories
275kcal
(14%)
Carbohydrates
46g
(15%)
Protein
9g
(18%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
727mg
(30%)
Potassium
278mg
(8%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
316IU
(6%)
Vitamin C
25mg
(28%)
Calcium
124mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 727mg | 30% |
| Potassium | 278mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 25mg | 28% |
| Calcium | 124mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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