3 1\/2 C. low-sodium chicken broth
\n1 T. + 1 tsp. vegetable oil
\n1 medium onion, finely chopped
\n7 ounces arborio or other short-grain rice
\n8 fluid ounces (1 C.) dry white wine
\n1 C. frozen small green peas
\n3\/4 C. sliced scallions (white and green parts)
\nFreshly ground black pepper to taste<\/p>\n
In medium saucepan, bring broth to a boil. Reduce heat to low; let simmer until ready to use. In separate medium saucepan, heat oil; add onion. Cook over medium heat, stirring frequently, 1 minute. Add rice; stir to coat. Continuing to stir, cook 1 minute longer. Add wine and 1 C. of the simmering broth; cook, stirring frequently, until most of the liquid is absorbed. Stir in 1 C. of the remaining simmering broth, the peas and 1\/2 C. of the scallions; cook, stirring constantly, until liquid is absorbed. Add remaining broth; cook, stirring constantly, until absorbed and mixture is creamy; stir in pepper. Serve sprinkled with remaining scallions.<\/p>\n
Yield: 4 1-cup servings
\nCalories: 326
\nFat: 6g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 1\/2 C. low-sodium chicken broth 1 T. + 1 tsp. vegetable oil 1 medium onion, finely chopped 7 ounces arborio or other short-grain rice 8 fluid ounces (1 C.) dry white wine 1 C. frozen small green peas 3\/4 C. sliced scallions (white and green parts) Freshly ground black pepper to taste In medium saucepan, bring broth to a boil. Reduce heat to low; let simmer until ready to use. In separate medium saucepan, heat oil; add onion. Cook…<\/p>\n