Labadie Recipe Database
Name
Venetian Rice and Peas
Number of People
8
List of Ingredients
3 1/2 cups lowfat, low-sodium chicken broth
1 1/4 cups water
2 tsp. unsalted butter
2 tsp. olive oil
2 celery stalks, finely chopped
1 small onion, finely chopped
1 cup medium-grain Italian rice (Arborio or Carnaroli)
2 cups small shelled fresh peas (about 1 1/2 lbs. unshelled) or coarsely chopped sugar snap peas
1/2 cup freshly grated Parmesan cheese
2 T. finely choped fresh flat-leaf parsley
Description
In medium saucepan, bring the stock and water to boil. Reduce the heat and simmer.
In a large nonstick skillet over medium heat, heat the butter and oil. Saute the celery and onion untilt he onion is translucent, 6 to 8 minutes. Add the rice and cook, stirring,until the outer shell is translucent, about 1 minute.
Add 1 cup of the stock mixture to the skillet and stir until the stock is absorbed. Continue to add stock, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender; add the peas halfway through. The cooking time from the first addition of broth should be about 20 minutes. Stir in the cheese and parsley; serve at once.
Time
30 minutes
Difficulty (1-5)
2
Notes
Points Value: 3
I used frozen peas and just added them to the hot broth when there was about 1 cup left.
Per serving: (1/2 cup) 186 calories, 4 g fat, 2 g satureated fat, 0 g trans fat, 7 mg cholesterol, 182 mg sodium, 28 g carbohydrates.
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