Parmesan Pea Risotto

Risotto is typically one of my "lack-of-planning" meals. It is simple to make, uses ingredients I almost always have on hand...arborio rice, broth, wine (duh), and totally works your arms with all the stirring involved (bonus). This is a basic recipe, but you can really add in any sort of flavors/add-ins you want.

The other plus? You can still fit this into a WW lifestyle, so says weight watchers since this recipe comes from there.  At only 395 calories for large serving (about a cup and a half), you can enjoy a creamy, filling rice meal without doing damage to your waistline.  Or if you need less of a calorie hit, serve a smaller portion with a big salad on the side.

Parmesan Pea Risotto
Makes 4 servings
395 cals / 8g fat / 66g carbs / 11g protein

2 tsp olive oil
1 small onion
3 cloves garlic
1 1/2 cup arborio rice
1 cup white wine
5 cups chicken broth
1/2 lemon (for juice)
1/3 cup parmesan cheese
2 TB butter
salt and pepper

1. Dice onion and mince garlic. Mix wine and broth together in a microwave safe bowl and heat until just beginning to boil, about 5-6 minutes (or heat in a saucepan). You will want to keep this hot, so keep running it in the microwave or keep it warm on the stove.

2. Heat oil over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add rice and cook until coated and rice begins to turn clear, 3-5 minutes more. Increase heat to medium-high, add 1 cup of the hot broth/wine and stir occasionally until liquid is completely absorbed. Once absorbed, add 1/2 cup broth and stir until liquid is absorbed. Continue this pattern until rice is soft, but not mushy. This will take about 25-30 minutes.

3. Stir in peas and cook until done, 3-4 minutes. Stir in butter and parmesan, season with salt and pepper and serve.

Risotto is typically one of my "lack-of-planning" meals. It is simple to make, uses ingredients I almost always have on hand...arborio rice, broth, wine (duh), and totally works your arms with all the stirring involved (bonus). This is a basic recipe, but you can really add in any sort of flavors/add-ins you want.

The other plus? You can still fit this into a WW lifestyle, so says weight watchers since this recipe comes from there.  At only 395 calories for large serving (about a cup and a half), you can enjoy a creamy, filling rice meal without doing damage to your waistline.  Or if you need less of a calorie hit, serve a smaller portion with a big salad on the side.

Parmesan Pea Risotto
Makes 4 servings
395 cals / 8g fat / 66g carbs / 11g protein

2 tsp olive oil
1 small onion
3 cloves garlic
1 1/2 cup arborio rice
1 cup white wine
5 cups chicken broth
1/2 lemon (for juice)
1/3 cup parmesan cheese
2 TB butter
salt and pepper

1. Dice onion and mince garlic. Mix wine and broth together in a microwave safe bowl and heat until just beginning to boil, about 5-6 minutes (or heat in a saucepan). You will want to keep this hot, so keep running it in the microwave or keep it warm on the stove.

2. Heat oil over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Add rice and cook until coated and rice begins to turn clear, 3-5 minutes more. Increase heat to medium-high, add 1 cup of the hot broth/wine and stir occasionally until liquid is completely absorbed. Once absorbed, add 1/2 cup broth and stir until liquid is absorbed. Continue this pattern until rice is soft, but not mushy. This will take about 25-30 minutes.

3. Stir in peas and cook until done, 3-4 minutes. Stir in butter and parmesan, season with salt and pepper and serve.