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Nutrition Facts
Serving Size 284 g
(Approx. 6 Servings)
Amount Per Serving
Calories 350 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 650 mg 27%
Total Carbohydrate 34 g 11%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 10 g
Vitamin A 35% Iron 4%
Vitamin C 30% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Risotto with Peas and Pecorino
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Qt vegetable stock
2 Tbsp extra virgin olive oil, plus more as needed
1 medium shallot, minced
3 cloves of garlic, minced
1 cup(s) H-E-B Arborio Rice
1/2 cup(s) dry white wine
1 cup(s) Pecorino Romano cheese, grated
3 Tbsp unsalted butter
1 cup(s) frozen peas
1/3 cup(s) Kale Cream, recipe on heb.com
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Instructions

1
In a smaller soup pot bring vegetable stock to a simmer, then turn down to low heat. While vegetable stock is heating prepare kale cream by following recipe on HEB.com.
2
For risotto, set a large pot with lid over medium high heat. Add olive oil and allow to heat for 1 minute, add shallots and garlic and stir fry for approximately 2 to 3 minutes or until onions are translucent.
3
Add rice and stir fry for 3 to 4 more minutes or until rice starts to turn opaque. Add wine and cook until wine is completely evaporated.
4
Add stock 1 cup at a time stirring continuously and allowing liquid to mostly absorb before each addition of stock. Add between 3 to 4 cups of stock or until rice is creamy but not wet and rice has a slightly chewy texture.
5
Add cheese and butter and stir vigorously until very creamy. Add frozen peas and turn off the heat. Season to taste as needed with salt and pepper.
6
Chef's Note: Serve as is or swirl in 1/3 cup of kale cream if desired to give risotto streaks of green.

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