Simple Risotto With Peas & Parmesan
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 small onion, finely chopped ⓘ
- 2 cloves garlic, finely chopped
- 1 cup uncooked arborio rice ⓘ
- 2 cups chicken broth or stock ⓘ
- 1 cup NESTLE(R) CARNATION(R) Evaporated Lowfat 2% Milk ⓘ
- 1/2 cup frozen peas, thawed
- 1/4 to 1/2 teaspoon lemon zest (optional) ⓘ
- Salt and ground black pepper to taste ⓘ
- 1/4 cup (about 1 oz.) finely shredded Parmesan cheese ⓘ
Instructions
- HEAT oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute.
- STIR in broth and evaporated milk. Reduce heat to medium. Cook, stirring frequently, for 20 to 25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in peas and lemon zest, if desired. Season with salt and pepper to taste. Serve immediately with Parmesan cheese.
Nutrition & Diet Analysis (per serving)
595
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).