Easter dinner of risotto with green peas
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 263, total fat 9 G., saturated fats 4 G., proteins 11 G., carbohydrates 27 G., fiber 2 G., cholesterol 33 mg, sodium 308 mg, sugar - G.
Calories 263, total fat 9 G., saturated fats 4 G., proteins 11 G., carbohydrates 27 G., fiber 2 G., cholesterol 33 mg, sodium 308 mg, sugar - G.
To prepare this festive risotto, prepare the broth ahead of time, infusing it with a Parmesan rind. This technique helps enhance the flavor of the dish and impart a delightful cheesy aroma. The rind is then discarded, and the broth is gradually stirred into the rice on the stovetop until it is completely absorbed before being added again. This results in a very soft and velvety risotto, and Greek yogurt, stirred in at the very end, gives it a creamier taste. Stir in the green peas about a minute before the risotto is ready, then top it with grated Parmesan and fresh herbs, and enjoy a delicious Italian dish made with simple ingredients.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. arborio rice
- 2 cups low-fat, low-salt chicken broth
- 1 parmesan rind, 5-7 cm long.
- 1 tbsp. l. olive oil
- 0.5 cup finely chopped shallots
- 1/3 cup dry white wine
- 1 cup frozen peas, thawed
- 3 tablespoons chopped parsley
- 3 tbsp chopped chives
- 1.5 tsp chopped marjoram or thyme
- 0.5 cup grated Parmesan cheese + extra for serving (optional)
- 1/4 cup nonfat Greek yogurt
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Recipes with similar ingredients: Arborio rice, shallots, peas, white wine, Parmesan cheese, marjoram, thyme
Cooking the dish according to the recipe:
- In a saucepan over medium heat, bring the chicken broth, 3.5 cups water, and cheese rind to a boil. Cover, reduce heat to low, and simmer for 20 minutes; then remove the rind. Keep the broth warm.
- Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until softened, about 3 minutes. Add the rice and cook, stirring, for another 2 minutes. Pour in the wine and simmer, stirring, until it evaporates, about 2 minutes. Add 1/2 cup of warm broth and stir constantly until completely absorbed.
- Continue cooking, adding broth 1/2 cup at a time, stirring, until each addition is absorbed and the rice is tender and creamy, 20-25 minutes. Add the peas and stir until heated through, about 1 minute. Remove from heat.
- Combine the parsley, chives, and marjoram in a bowl. Set aside 1 tablespoon of the herbs and add the rest to the risotto along with the grated Parmesan and yogurt; stir vigorously for 1 minute. Divide the risotto among bowls. Sprinkle with herbs and additional Parmesan.
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