Canadian Living Comfort Food - - One-Pan Wonders -

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.


Risotto needs to be served as soon as it’s fin­ished cook­ing, be­fore the dish loses its creamy tex­ture.

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