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Title: Risotto With Peas And Carrots Ww
Yield: 4 Servings

Ingredients

  3 1/2 c  low-salt chicken broth
      1 tb olive oil
      1 ts olive oil
  1 1/2 c  carrot, finely chopped
    1/2 c  onion, chopped
      7 oz arborio rice
      8 oz low-alcohol white wine
    1/2 c  green peas fresh or frozen,
           -thawed
      2 tb parmesan cheese, grated
    1/4 ts white pepper, ground
      1    parsley to garnish, fresh

Instructions

1. In small saucepan over medium heat, bring chicken broth just below
boiling. Reduce heat and keep at a simmer.

2. Meanwhile, place medium saucepan over medium-high heat 30 seconds; add
oil and heat 30 seconds more. Add carrots and onion; cook, stirring
constantly until softened, about 2 minutes.

3. Add rice; stir to coat and cook, stirring constantly, 1 minute. Lower
heat to medium; add wine and 1/2 cup of the simmering broth; cook, stirring
constantly, until liquid has been absorbed. After 15 minutes, add peas. The
risotto is done when rice is tender and mixture is creamy about 18-20
minutes.

4. Remove from heat; stir in cheese and pepper. Divide evenly among 4
plates; garnish with parsley and serve immediately.

NOTES : Serving 1/2 Cup provides: 1F, 1V, 2B, 60 Optional Calories; 8g Fat,
3 g Fiber. Per serving: 322 Calories, 8g Total Fat, 2g Saturated
Fat, 2mg Cholesterol, 174mg Sodium, 51g Total Carbohydrate, 3g Dietary
Fiber, 9g Protein

Posted to MC-Recipe Digest V1 #369

Recipe by: Weight Watchers Cut the Fat Cookbook

From: rocean046@dbeach.com

Date: Sat, 11 Jan 1997 21:31:07 -0800 (PST)

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