Fresh Herb and Pea Risotto

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2010

Ingredients

  • 3 cups fresh spinach leaves
  • 1/2 cup loosely packed fresh basil leaf
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1/2 cup finely diced onion
  • 1 1/3 cup short grain rice (such as arborio, Vialone Nano or carnaroli)
  • 1/2 cup white wine
  • 3/4 cups frozen peas
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated romano cheese
  • 1/2 cup grated Parmesan cheese

Method

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.

Nutritional facts Per each of 6 servings: about

  • Sodium 659 mg
  • Protein 8 g
  • Calories 338.0
  • Total fat 16 g
  • Potassium 185 mg
  • Cholesterol 18 mg
  • Saturated fat 5 g
  • Total carbohydrate 40 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Fresh Herb and Pea Risotto

Login