YIELD Makes 6 servings
This creamy risotto is packed with calcium and vitamin A. Calcium, which may protect against the development of osteoporosis, may also play a role in the prevention of colon cancer. Vitamin A may prevent the development of cancer as well by boosting the power of the immune system.
|3‑2/3||cups reduced-sodium chicken broth|
|1/2||teaspoon white pepper|
|Nonstick cooking spray|
|1||cup uncooked arborio rice|
|1‑1/2||cups chopped fresh spinach|
|1/2||cup fresh or frozen green peas|
|1||tablespoon minced fresh dill or 1 teaspoon dried dill weed|
|1/2||cup grated Parmesan cheese|
|1||teaspoon grated lemon peel|
- Combine chicken broth and pepper in medium saucepan; bring to a boil over medium-high heat. Reduce heat and keep broth simmering.
- Spray large saucepan with cooking spray; heat over medium-low heat until hot. Add rice; cook and stir 1 minute. Stir 2/3 cup hot chicken broth into saucepan; cook, stirring constantly, until broth is absorbed.
- Stir remaining hot chicken broth into rice mixture, 1/2 cup at a time, stirring constantly until all broth is absorbed before adding next 1/2 cup. When last 1/2 cup chicken broth is added, stir in spinach, peas and dill. Cook, stirring gently until all broth is absorbed and rice is just tender but still firm to the bite. (Total cooking time for chicken broth absorption is about 20 minutes.)
- Remove saucepan from heat; stir in cheese and lemon peel.
|Serving Size:||1/2 cup risotto|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||15 %|
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