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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"It suddenly struck me that that tiny pea, pretty and blue, was the Earth. I put up my thumb and shut one eye, and my thumb blotted out the planet Earth. I didn't feel like a giant. I felt very, very small."
-Neil Armstrong, Astronaut

The refrigerator light goes on...

I have a lot of risotto dishes on the website that are complete meals. I love to serve risotto with other main course recipes, however. This Risotto with Peas goes especially good with fish.

Of note, there’s about 600 mg of sodium in this dish. While this is more than I generally like to use for side dishes the recipe does work for both a starch and a veggie. Rice is just that way -- it takes a little bit more salt to make the flavor pop and the recipe taste great.

Frozen Peas

The first time I had fresh peas I almost cried they were so good. But peas are not one of those vegetables that are widely available or available year round. I am not fond of canned peas. I find them to be softer and less fresh tasting than frozen peas. They usually contain much more salt as well.

4 ounces frozen peas = 87 calories, <1g fat, 0g sat fat, 0g mono fat, 6g protein, 15g carbohydrates, 127mg sodium, 0mg cholesterol


 

Risotto with Peas



Servings = 2 | Serving size =about 1 1/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This will keep fair for about 48 hours in the fridge. Reheat gently.

1 tsp grapeseed or extra virgin olive oil
1/2 large onion
1/2 cup arborio rice
1/4 tsp salt
fresh ground black pepper
1 cup low sodium chicken or vegetable broth
3 cups water
2/3 cup frozen peas
1 ounce Parmigiano-Reggiano

Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions just begin to turn translucent.

Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the chicken stock and enough water to cover the rice. Simmer on medium, partially covered for about 15 minutes. Check to see how close the rice is to being done and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

Add the peas and Parmigiano. Add a little more water if needed and cook for about 3 - 5 minutes until the peas are heated through.

Nutrition Facts

Serving size = 1 1/2 cups

Servings = 2

.

Amount Per Serving

Calories 329 Calories from Fat 62
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 3g 14%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 606mg 25%
Total Carbohydrates 52g 17%
    Dietary Fiber 4g 17%
    Sugars 5g  
Protein 14g  
Vitamin A 20% Vitamin C 20%
Calcium 19% Iron 18%
Vitamin K 11 mcg Potassium 295 mg
Magnesium 35 mg