Recipe - Risotto With Peas And Carrots Ww

3 One half cup Lowsalt chicken broth
1 tablespoon Olive oil
1 teaspoon Olive oil
1 One half cup Carrot, finely chopped
One half cup Onion, chopped
7 ounce Arborio rice
8 ounce Lowalcohol white wine
One half cup Green peas fresh or frozen,
thawed
2 tablespoon Parmesan cheese, grated
One fourth teaspoon White pepper, ground
Parsley to garnish, fresh

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 mediumhigh 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 One half 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 1820
minutes.

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

NOTES : Serving One half 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 MCRecipe 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)