FROZEN BABY PEAS RECIPES

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LEMON RISOTTO WITH PEAS RECIPE: HOW TO MAKE IT



Lemon Risotto with Peas Recipe: How to Make It image

Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.

Provided by Taste of Home

Categories     Side Dishes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 11

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter until tender, 2-3 minutes. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the peas, cheese and lemon zest; cook until heated through. Serve immediately.

Nutrition Facts : Calories 206 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 407mg sodium, CarbohydrateContent 36g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 7g protein. Diabetic Exchanges 2 starch

BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIO…



Baby Spinach Salad with Mandarin Orange and Red Onio… image

Provided by Rachael Ray : Food Network

Categories     side-dish

Total Time 5 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 7

8 ounces baby spinach, about 5 to 6 cups
1 cup mandarin oranges, drained
1/2 cup chopped red onions
1 tablespoon orange marmalade
2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and pepper

Steps:

  • Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
  • When you are ready to serve, pour the dressing over salad and season with salt and pepper.

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MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
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  • Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
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LEMON RISOTTO WITH PEAS RECIPE: HOW TO MAKE IT
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
From tasteofhome.com
Reviews 3
Total Time 40 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 206 calories per serving
  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter until tender, 2-3 minutes. Add the rice, thyme and pepper; cook and stir 2-3 minutes. Stir in wine and lemon juice; cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the peas, cheese and lemon zest; cook until heated through. Serve immediately.
See details


BABY SPINACH SALAD WITH MANDARIN ORANGE AND RED ONIO…
From foodnetwork.com
Reviews 4.7
Total Time 5 minutes
Category side-dish
  • When you are ready to serve, pour the dressing over salad and season with salt and pepper.
See details


MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
From cooking.nytimes.com
Reviews 5
Total Time 50 minutes
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Calories 316 per serving
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