• 2 Ratings
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Ingredients

Directions

  • Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.

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  • Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.

  • Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper and cook 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute.

  • Add remaining 1 teaspoon olive oil to saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 22 minutes total). When you have about 10 minutes cook time remaining, stir in carrots.

  • Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through. Remove from heat and stir in Parmesan cheese, butter and lemon juice.

Nutrition Facts

385 calories; 12 g total fat; 25 mg cholesterol; 1111 mg sodium. 47 g carbohydrates; 14 g protein;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1