LAZY PEA AND SAFFRON RISOTTO
Hands-on time: 15 minutes Total time: 30 minutes Makes: 4 servings
A labour of love, creamy risotto is generally reserved for special occasions, but our easy weeknight version doesn’t need the nonstop stirring that traditionally makes the dish difficult to prepare. If you don’t want to use wine, simply substitute with broth.
1 tbsp unsalted butter
1 onion, diced
1½ cups arborio rice
3 cloves garlic, minced
1 tbsp chopped fresh thyme
½ tsp salt
¼ tsp pepper
½ cup dry white wine
2 cups sodium-reduced vegetable broth
1½ cups snow peas, chopped diagonally
1 cup frozen peas
¼ tsp saffron threads
½ cup grated Parmesan cheese
½ tsp grated lemon zest
In large saucepan, melt butter over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add rice, garlic, thyme, salt and pepper; cook, stirring to coat, for 1 minute. Pour in wine; cook, stirring, for 1 minute.
Stir in broth and 2½ cups water; bring to boil, stirring constantly. Reduce heat, cover and simmer until rice is tender and creamy, about 15 minutes.
Add snow peas, frozen peas and saffron; cook, stirring, until heated through, about 2 minutes. Stir in half of the Parmesan and the lemon zest. Sprinkle with remaining Parmesan.
PER SERVING: about 401 cal, 12 g pro, 6 g total fat (4 g sat. fat), 71 g carb (4 g dietary fibre, 5 g sugar), 14 mg chol, 753 mg sodium, 288 mg potassium. % RDI: 15% calcium, 14% iron, 16% vit A, 37% vit C, 16% folate.
TIP FROM THE TEST KITCHEN
Risotto needs to be served as soon as it’s finished cooking, before the dish loses its creamy texture.