Risotto With Yogurt and Peas

Name: Risotto With Yogurt and Peas
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 79 milliliters dry white wine; 3 Tbsps minced fresh chives; 2 teaspoons minced fresh marjoram or thyme; 3 Tbsps minced fresh parsley; 473 milliliters low-fat, low-sodium chicken broth; 59 milliliters nonfat plain Greek yogurt; 1 Tbsp extra-virgin olive oil; 2 inches parmesan rind; 118 milliliters grated parmesan cheese, plus more for topping (optional); 237 milliliters frozen peas, thawed; 118 milliliters finely chopped shallots

You can never have too many main course recipes, so give Risotto With Yogurt and Peas Head to the store and pick up arborio rice, peas, olive oil, and a few other things to make it today. To use up the nonfat greek yogurt you could follow this main course with the Greek Yogurt Biscuits as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Bring the chicken broth, 3 1/2 cups water and the cheese rind to a simmer in a saucepan over medium heat. Cover, reduce the heat to low and simmer 20 minutes; discard the rind. Keep warm.

Ingredients you will need

Chicken Broth

Cheese

Water

Beef

Equipment you will use

Sauce Pan

Heat the olive oil in a large saucepan over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the shallots and cook, stirring with a wooden spoon, until soft, about 3 minutes.

Ingredients you will need

Shallot

Equipment you will use

Wooden Spoon

Add the rice and cook, stirring, 2 more minutes.

Ingredients you will need

Rice

Add the wine and cook, stirring, until evaporated, about 2 minutes.

Ingredients you will need

Wine

Add 1/2 cup warm broth and stir constantly until absorbed. 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.

Ingredients you will need

Broth

Rice

Add the peas and stir until heated through, about 1 minute.

Ingredients you will need

Peas

Remove from the heat.

Combine the parsley, chives and marjoram in a bowl.

Ingredients you will need

Marjoram

Parsley

Chives

Equipment you will use

Bowl

Add all but 1 tablespoon of the herbs to the risotto along with the grated parmesan and yogurt; stir vigorously until creamy, about 1 minute. Divide the risotto among bowls. Top with the reserved herbs and more parmesan.

Ingredients you will need

Parmesan

Yogurt

Herbs

Equipment you will use

Bowl

Photograph by Con Poulos

Equipment

Sauce Pan

Wooden Spoon

Bowl

Ingredients

Servings:

237milliliters

arborio rice 79milliliters

dry white wine 3Tbsps

minced fresh chives 2teaspoons

minced fresh marjoram or thyme 3Tbsps

minced fresh parsley 473milliliters

low-fat, low-sodium chicken broth 59milliliters

nonfat plain Greek yogurt 1Tbsp

extra-virgin olive oil 2inches

parmesan rind 118milliliters

grated parmesan cheese, plus more for topping (optional)237milliliters

frozen peas, thawed 118milliliters

finely chopped shallots

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Barone Ricasoli Colledila Chianti Classico Gran Selezione. It has 4.5 out of 5 stars and a bottle costs about 85 dollars.