Risotto with Yogurt & Peas

Risotto with Yogurt & Peas

Risotto with Yogurt & Peas

April 17, 2019
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Ingredients
  • 2 cups low-fat, low-sodium chicken broth
  • 1 (2-to-3-inch) piece Parmesan rind
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped shallots
  • 1 cup Arborio rice
  • 1/3 cup dry white wine
  • 1 cup frozen peas, thawed
  • 3 tablespoons minced fresh parsley
  • 3 tablespoons minced fresh chives
  • 1 1/2 teaspoons minced fresh marjoram or thyme
  • 1/2 cup grated Parmesan cheese, plus more for topping (optional)
  • 1/4 cup nonfat plain Greek yogurt
Directions
  • Step 1 Bring the chicken broth, 3 1/2 cups water and the cheese rind to a simmer in a saucepan over medium heat.
  • Step 2 Cover, reduce the heat to low and simmer 20 minutes.
  • Step 3 Discard the rind.
  • Step 4 Keep warm.
  • Step 5 Heat the olive oil in a large saucepan over medium heat.
  • Step 6 Add the shallots and cook, stirring with a wooden spoon, until soft, about 3 minutes.
  • Step 7 Add the rice and cook, stirring, 2 more minutes.
  • Step 8 Add the wine and cook, stirring, until evaporated, about 2 minutes.
  • Step 9 Add 1/2 cup warm broth and stir constantly until absorbed.
  • Step 10 Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes.
  • Step 11 Add the peas and stir until heated through, about 1 minute.
  • Step 12 Remove from the heat.
  • Step 13 Combine the parsley, chives and marjoram in a bowl.
  • Step 14 Add all but 1 tablespoon of the herbs to the risotto along with the grated Parmesan and yogurt.
  • Step 15 Stir vigorously until creamy, about 1 minute.
  • Step 16 Divide the risotto among bowls.
  • Step 17 Top with the reserved herbs and more Parmesan.

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