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Rachael Ray's 30-Minute Healthy Recipes

Parmesan Risotto & Peas


*2 tbsp butter
*1/2 cup onion, finely chopped
*1 C of risotto rice
*2 1/2 cups vegetable broth
*2 cups water
*1/4 tsp salt
*1/4 tsp pepper
*1/2 cup Parmesan cheese, grated
*2 tbsp fresh parsley, finely chopped
*1 (16 oz) pkg. frozen green peas


1. Melt the butter in a large skillet, stir in the onion and cook 3 to 5 minutes.
2. Stir in the rice, broth, water, salt and pepper and bring to a boil.
3. Reduce the heat to low, cover and cook 20 minutes or until the liquid is absorbed.
4. Stir in the cheese, parsley, and peas and cook 3 to 5 minutes longer or until the peas are cooked.


Risotto rice is fast to make which makes this side dish a handy recipe to have on hand. Besides that, it's filling and delicious! You may even want to serve it as a lunch dish or even for a vegetarian main dish. To make it more appealing as a main dish, I sprinkle a good handful of toasted slivered almonds on top for a bit of crunch. Include some crusty bread and I don't think anyone will complain.

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