Risotto With Peas And Peppers Recipe

Name: Risotto With Peas And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 1/2-ounce) can vegetable broth; 2 3/4 cups water; Cooking spray; 1 cup plus 2 tablespoons Arborio rice, uncooked; 1/4 cup diced dried tomato (packed without oil); 2/3 cup frozen English peas, thawed; 2/3 cup (2 2/3 ounces) freshly grated Parmesan cheese; 1/3 cup roasted red peppers, drained and chopped; 1 teaspoon dried Italian seasoning; 1/2 teaspoon pepper

Servings: persons

1 (14 1/2-ounce) can vegetable broth
2 3/4 cups water
Cooking spray
1 cup plus 2 tablespoons Arborio rice, uncooked
1/4 cup diced dried tomato (packed without oil)
2/3 cup frozen English peas, thawed
2/3 cup (2 2/3 ounces) freshly grated Parmesan cheese
1/3 cup roasted red peppers, drained and chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper

1
Combine broth and water in a medium saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
2
Coat a large saucepan with cooking spray; place over medium-low heat until hot. Add rice and 1 cup simmering broth mixture. Cook, stirring constantly, until most of liquid is absorbed. Add 1 1/2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. Stir in tomato. Add remaining 2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. (Rice will be tender and will have a creamy consistency.) Add peas and remaining ingredients, stirring until cheese melts; serve immediately.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (14 1/2-ounce) can vegetable broth, 2 3/4 cups water, Cooking spray, 1 cup plus 2 tablespoons Arborio rice, uncooked, and more.

Yes, Risotto With Peas And Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Peas And Peppers

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