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1
Bring the chicken broth, 3 1/2 cups water and the cheese rind to a simmer in a saucepan over medium heat.
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2
Cover, reduce the heat to low and simmer 20 minutes; discard the rind.
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3
Keep warm.
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4
Heat the olive oil in a large saucepan over medium heat.
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5
Add the shallots and cook, stirring with a wooden spoon, until soft, about 3 minutes.
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6
Add the rice and cook, stirring, 2 more minutes.
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7
Add the wine and cook, stirring, until evaporated, about 2 minutes.
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8
Add 1/2 cup warm broth and stir constantly until absorbed.
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9
Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes.
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10
Add the peas and stir until heated through, about 1 minute.
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11
Remove from the heat.
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12
Combine the parsley, chives and marjoram in a bowl.
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13
Add all but 1 tablespoon of the herbs to the risotto along with the grated parmesan and yogurt; stir vigorously until creamy, about 1 minute.
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14
Divide the risotto among bowls.
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15
Top with the reserved herbs and more parmesan.
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16
Per serving: Calories 263; Fat 9 g (Saturated 4 g); Cholesterol 33 mg; Sodium 308 mg; Carbohydrate 27 g; Fiber 2 g; Protein 11 g
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17
Photograph by Con Poulos
