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. Image