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Ingredientes
- 5 c. Vegetable stock, (homemade or possibly low-sodium canned broth)
- 6 sprg fresh mint
- 2 Tbsp. Fresh mint chopped leaves for garnish, reserved
- 6 sprg parsley
- 2 Tbsp. Parsley chopped leaves for garnish, reserved
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 c. Chopped shallots
- 1Â 1/4 c. Superfino or possibly arborio rice
- 1 tsp Loosely packed saffron threads
- 1/2 c. Dry white wine
- 2 tsp Finely grated fresh lemon zest
- Â Â Salt and freshly grnd pepper
- 1 c. Sweet peas, (cooked)
- 1/3 c. Freshly grated Parmigiano-Reggiano plus additional for the table
- 2 tsp Fresh lemon juice
Direcciones
- Serves 4 to 6. Bring the stock to a full boil in a saucepan, add in the mint and parsley sprigs, reserving the minced herbs for garnish; reduce heat and keep the stock at a bare simmer.
- Heat the oil in a heavy 2 to 3 qt saucepan and cook the shallots over moderate heat, stirring frequently with a wooden spoon till soft, but not browned (about 8 min). Stir in the rice and saffron and cook, stirring constantly, till the edges of the rice become translucent/soft, about 5 min. Add in the wine and lemon zest, and cook, stirring constantly, till the wine is absorbed, about 3 min.
- Remove the herb sprigs from the stock. Add in about 1/2 c. of the simmering stock to the rice, and cook, stirring constantly, till all the stock is absorbed. Continue adding stock, about 1/2 c. at a time, and cooking, stirring constantly and letting each addition be absorbed before adding the next, till the rice is a dente, about 20 to 25 min; season with salt and pepper about halfway through the cooking. With the last addition of stock, gently mix in the peas.
- Remove the pan from the heat and stir in the cheese and lemon juice with about 1 Tbsp. of the parsley and one Tbsp. of the mint. Serve immediately, garnished with the remaining minced herbs and pass additional cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 80 | 22% |
| Total Fat 9.03g | 11% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1295mg | 54% |
| Potassium 263mg | 8% |
| Total Carbs 57.29g | 15% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.8g | 3% |
| Protein 8.13g | 13% |
