risotto with peas
Arborio rice, green peas and minced herbs are cooked to perfection in white wine.


  1. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add leek slices and cook until wilted. Remove leeks from pan.
  2. Add wine to pan and reduce until almost evaporated. Add rice, stirring to coat each grain. Cook for 5 minutes, stirring constantly.
  3. Add 1 cup broth. Cook rice, stirring, until broth is almost absorbed. Add the saffron and stir well. Add the remaining stock slowly until rice is tender, about 30 to 40 minutes from when first cup of stock was added.
  4. Stir in minced herbs, leeks and peas. Add remaining butter and cheese. Stir well and then let rest for 3-5 minutes. Add salt and pepper to taste.

Nutrition Facts (per serving): Calories –368 , Fat – 13.2g, Dietary Fiber – 2.8g, Protein – 10.3g, Vitamin A – 14%, Vitamin C – 21%, Iron – 12%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

Use salted vegetable broth to make this a vegetarian-friendly recipe.



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