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# Healthy Recipes:300-Calorie Summer Risotto
- URL: https://www.foodconsumer.org/300-calorie_summer_risotto_1506100538/
- Published: 2010-06-15T18:37:00.000Z
- Updated: 2026-09-15T12:51:49.000Z
- Description: A recipe for Risi e Bisi, the Venetian risotto of short-grain brown rice and green peas with broth, onion, parsley and Parmesan. AICR marks its 300th Health-e-Recipe with a reader contest for a cookbook.
- Author: Food Consumer
- Tags: Cooking, Recipes & Dining, #vivvo-import

AICR has been sending out healthy recipes for quite some time and this recipe marks the 300th issue of Health-e-Recipe! To celebrate, we’ve decided to ask you what your favorite AICR recipe is. How did you use it? The best story will win a copy of our New American Plate Cookbook. So send your response to communications@aicr.org with the subject: AICR Health-e-Recipe Contest by Friday (June 18, 2010) and we’ll feature the winner in next week’s issue!

Risi e Bisi Venetian Risotto with Green Peas

3 cups frozen baby green peas, divided

4 cups low-sodium chicken broth

2 Tbsp. extra virgin olive oil

1 small onion, finely chopped

3 Tbsp. minced flat-leaf parsley, divided

1 cup short grain brown rice

1/4 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Rinse 1 cup of the peas in a colander under warm water and set aside until defrosted. Whirl them in blender or food processor with 1/2 cup water until puréed. Set puréed peas aside.

Bring the broth to a boil in a small saucepan. Set aside.

Heat the oil in a small Dutch oven or large, heavy saucepan. Sauté the onion until it is translucent, 3 minutes. Mix in 1 tablespoon of the parsley and cook 1 minute longer. Mix in rice, cooking it over medium heat until half the grains turn opaque, 1 minute. Add 1/2 cup of hot broth, and cook until the rice is almost dry, about 6-8 minutes. Pour in all the remaining broth, and the pureed peas. When the liquid boils, cover, reduce heat, and simmer the rice 20-35 minutes. Add remaining peas. Simmer, uncovered, until rice is al dente, 20-25 minutes. (The finished dish should be somewhat “soupy.”)

Off the heat, mix in the cheese and remaining parsley. Season to taste with salt and pepper and divide the risotto among four shallow, wide bowls. Serve immediately.

Makes 5 servings.

Per serving: 300 calories, 9 g. total fat (2 g. saturated fat), 44 g. carbohydrate, 

13 g. protein, 5 g. dietary fiber, 280 mg. sodium.