Fresh Herb and Pea Risotto
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 338338 cal |
| pro | 8 g8g pro |
| total fat | 16 g16g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 40 g40g carb |
| fibre | 2 g2g fibre |
| chol | 18 mg18mg chol |
| sodium | 659 mg659mg sodium |
| potassium | 185 mg185mg potassium |
| % RDI: | - |
| calcium | 1212 calcium |
| iron | 1010 iron |
| vit A | 2424 vit A |
| vit C | 77 vit C |
| folate | 1717 folate |
- Preparation time: 10 minutes
- Cook time : 30 minutes
- Total time : PT40M
Ingredients
- 3 cups fresh spinach leaves 3 cups fresh spinach leaves
- 1/2 cup loosely packed fresh basil leaves 1/2 cup loosely packed fresh basil leaves
- 1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
- 2 cloves garlic , minced2 cloves garlic, minced
- 2 tbsp butter 2 tbsp butter
- 1/2 cup finely diced onion 1/2 cup finely diced onion
- 1-1/3 cups short grain rice , (such as arborio, Vialone Nano or carnaroli)1-1/3 cups short grain rice, (such as arborio, Vialone Nano or carnaroli)
- 1/2 cup white wine 1/2 cup white wine
- 3/4 cup frozen peas 3/4 cup frozen peas
- 1-1/4 tsp salt 1-1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/2 cup grated romano cheese 1/2 cup grated romano cheese or Parmesan cheese
Preparation
In saucepan, bring about 3-1/2 cups (875 mL) water to boil; reduce heat to low and keep warm.
In food processor, purée together spinach, basil, oil and half of the garlic to form smooth paste. Set aside.
In large deep skillet, heat 1 tbsp (15 mL) of the butter over medium-high heat; sauté onion and remaining garlic until softened and translucent, about 3 minutes. Add rice, stirring to coat and toast grains, about 2 minutes. Stir in wine until completely absorbed.
Add water, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Add spinach mixture, peas, salt and pepper. Taste before adding last 1/2 cup (125 mL) water; rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.
Remove from heat. Stir in Romano cheese and remaining butter. Let stand for 2 minutes before serving.
In food processor, purée together spinach, basil, oil and half of the garlic to form smooth paste. Set aside.
In large deep skillet, heat 1 tbsp (15 mL) of the butter over medium-high heat; sauté onion and remaining garlic until softened and translucent, about 3 minutes. Add rice, stirring to coat and toast grains, about 2 minutes. Stir in wine until completely absorbed.
Add water, 1/2 cup (125 mL) at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Add spinach mixture, peas, salt and pepper. Taste before adding last 1/2 cup (125 mL) water; rice should be loose, creamy but not mushy, and still slightly firm in centre of grain.
Remove from heat. Stir in Romano cheese and remaining butter. Let stand for 2 minutes before serving.
Source : Canadian Living Magazine: April 2010
- Keywords : Vegetarian; Dinner; Rice; Spinach; Peas; Romano cheese; Skillet; 400 calories;
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