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 1/2 cup broth.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
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 2 1/2 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.
Tip from The Test Kitchen: Risotto needs to be served as soon as it's finished cooking, otherwise the dish loses its creamy texture.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 753 mg
- Sugars 5 g
- Protein 12 g
- Calories 401
- Total fat 6 g
- Potassium 288 mg
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 71 g
%RDI
- Iron 14
- Folate 16
- Calcium 15
- Vitamin A 16
- Vitamin C 37
