Healthy risotto with peas
Serve risotto with peas as a side dish to all sorts of main courses, from grilled chicken or other lean meat to steamed white fish.
In a large skillet melt the butter. Add the chopped onion and sauté for about 5 minutes until lightly brown.
Add the rice and stir until coated with butter. Add the vegetable broth, water and season with salt and pepper.
Bring to a boil. Then reduce the heat and cover. Cook for about 20 minutes or until the liquid has almost been absorbed.
Once the liquid is almost gone, stir in the cheese, parsley and peas and cook for a further few minutes until the peas are tender and the rice is creamy.
Although we prefer to use olive oil for cooking, butter can be part of a healthy diet if not used in excess.
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