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Risotto with Peas and Cheese
Source: dLife

A creamy Italian rice with peas and Parmesan.

Prep Time: 5 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 162.0
Total Carbs 28.0 g
Dietary Fiber 2.2 g
Sugars 2.2 g
Total Fat 3.0 g
Saturated Fat 1.1 g
Unsaturated Fat 0.4 g
Potassium 83.4 mg
Protein 6.2 g
Sodium 138.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In a medium saucepan combine broth and water; place over medium heat. Bring to a simmer; reduce heat to low, and keep warm. (Do not boil).
  2. Coat a large saucepan with cooking spray, and add oil; place over medium-high heat until hot.
  3. Add onion, and cook 5 to 7 minutes or until onion is tender, stirring often.
  4. Add rice, and cook, stirring constantly, 2 minutes or until rice is lightly browned. Reduce heat to medium low.
  5. Add 1 cup of simmering broth mixture to rice, stirring constantly until most of liquid is absorbed.
  6. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed (about 30 minutes). (Rice will be tender and will have a cream consistency.)
  7. Add peas, and cook, stirring constantly, until mixture is thoroughly heated. Remove from heat, and stir in cheese. Serve immediately.

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