Risotto With Peas And Peppers
- 1 (14 1/2-ounce) can vegetable broth
- 2 3/4 cups water
- Cooking spray
- 1 cup plus 2 tablespoons Arborio rice, uncooked
- 1/4 cup diced dried tomato (packed without oil)
- 2/3 cup frozen English peas, thawed
- 2/3 cup (2 2/3 ounces) freshly grated Parmesan cheese
- 1/3 cup roasted red peppers, drained and chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon pepper
- Combine broth and water in a medium saucepan; place over medium heat. Cover and bring to a simmer; reduce heat to low, and keep warm. (Do not boil.)
- Coat a large saucepan with cooking spray; place over medium-low heat until hot. Add rice and 1 cup simmering broth mixture. Cook, stirring constantly, until most of liquid is absorbed. Add 1 1/2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. Stir in tomato. Add remaining 2 cups broth mixture, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed. (Rice will be tender and will have a creamy consistency.) Add peas and remaining ingredients, stirring until cheese melts; serve immediately.
vegetable broth, water, cooking spray, arborio rice, tomato, peas, parmesan cheese, red peppers, italian seasoning, pepper
Taken from www.myrecipes.com/recipe/risotto-with-peas-peppers (may not work)