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Pea and Carrot Risotto

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Pea and Carrot Risotto

3.34 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Pea and Carrot Risotto
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 369kcal

Ingredients

  • 4 cup vegetable broth
  • 1/2 medium onion
  • 3 medium carrot
  • 3 tablespoon butter, unsalted
  • 1 cup arborio rice
  • 1 cup green peas, frozen
  • 1 ounce Parmesan cheese, grated
  • 1 one lemon yields lemon juice
  • 8 leaves basil, fresh
  • 2 cloves garlic

Instructions

  • Pour broth into a saucepan and warm over low heat. Chop the onion and carrots. Thaw green peas to room temperature.
  • Heat 1 tablespoon of butter in a large deep-sided skillet over medium heat.
  • Add onion and saute until translucent. Add carrots and garlic and saute an additional 5 minutes.
  • Add the rice and cook an additional two minutes, until the rice begins to shine. Squeeze in the lemon juice and use a wooden spoon to scrape up brown bits on the bottom of the pan.
  • Ladle just enough warm broth over the rice that the grains are covered. Stir until it has been absorbed.
  • Repeat step 5 for about 20 minutes, until rice is tender and creamy.
  • Add one more ladle of broth, along with the peas, remaining butter, and half the Parmesan cheese. Stir well to combine and cream the risotto. Season to taste with salt and pepper.
  • Top with remaining cheese and torn basil leaves.
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Nutrition

Calories: 369kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 854mg | Fiber: 4g | Sugar: 6g

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Recipe Rating




4 Comments

4 stars
Made this tonight. Tasted great. In the recipe it calls for 1 Tablespoon Olive Oil but never says when to use it, unless I’m missing something. Was fine without it, just wondering what stage to use for next time. thx