Recipe for Risotto with Peas and Carrots Ww 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1/2 cup Low-salt chicken broth
1 tbl Olive oil
1 tsp Olive oil
1/2 cup Carrot, finely chopped
1/2 cup Onion, chopped
7 oz Arborio rice
8 oz Low-alcohol white wine
1/2 cup Green peas fresh or frozen, thawed
2 tbl Parmesan cheese, grated
1/4 tsp White pepper, ground
Instructions:
Instructions: 1. In small saucepan over medium heat, bring chicken broth just below boiling. Reduce heat and keep at a simmer.

2. Meanwhile, place medium saucepan over medium-high heat 30 seconds; add oil and heat 30 seconds more. Add carrots and onion; cook, stirring constantly until softened, about 2 minutes.

3. Add rice; stir to coat and cook, stirring constantly, 1 minute. Lower heat to medium; add wine and 1/2 cup of the simmering broth; cook, stirring constantly, until liquid has been absorbed. After 15 minutes, add peas. The risotto is done when rice is tender and mixture is creamy about 18-20 minutes.

4. Remove from heat; stir in cheese and pepper. Divide evenly among 4 plates; garnish with parsley and serve immediately.

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