Directions:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed.
- Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon peel; cook and stir until heated through. Serve immediately. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.26 Kcal (1035 kJ) | ||
| Calories from fat | 33.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 9.32mg | 3% | |
| Sodium | 444.25mg | 19% | |
| Potassium | 255.3mg | 5% | |
| Total Carbs | 38.72g | 13% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 8.53g | 17% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.8mg | 4% | |
| Calcium | 97.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 99.88 Kcal (418 kJ) | ||
| Calories from fat | 13.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 6% | |
|---|---|---|---|
| Cholesterol | 3.76mg | 3% | |
| Sodium | 179.45mg | 19% | |
| Potassium | 103.13mg | 5% | |
| Total Carbs | 15.64g | 13% | |
| Sugars | 1.37g | 14% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 3.45g | 17% | |
| Vitamin C | 3.2mg | 13% | |
| Iron | 0.3mg | 4% | |
| Calcium | 39.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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