Herb Risotto with Yogurt and Peas

Risotto makes my heart smile. This rich and creamy classic Italian rice dish can be prepared many ways using the freshest ingredients.


Cooking risotto is time-consuming which turns many people off from preparing it at home but trust me when I say it is easy to make. It mostly involves lots of stirring as you wait for the liquid to absorb but it is worth every minute spent. Since you are already cooking with wine pour yourself a little extra to sip on while you stir.

You can easily switch out the peas in this dish to add other seasonal vegetables for a filling and flavorful meal. The Greek yogurt gives the risotto the creaminess we all love without all of the fat and calories typically found in other risotto dishes. This makes a wonderful vegetarian meal if you use vegetable broth or serve as a side along with chicken or steak.


Herb Risotto with Yogurt and Peas
(Recipe adapted from Food Network Magazine March 2013)

– 2 cups low-fat, low sodium chicken broth
– 1 tablespoon olive oil
– 1/2 cup finely chopped shallots
– 1 cup Arborio rice
– 1/3 cup dry white wine
– 1 cup frozen peas, thawed
– 1 tablespoon dried parsley OR 3 tablespoons minced fresh parsley
– 1 tablespoon dried chives OR 3 tablespoons minced fresh chives
– 1/2 teaspoon thyme OR 1 1/2 teaspoons fresh thyme
– 1/2 cup grated parmesan cheese, plus more for topping (optional)
– 1/4 cup plain non-fat Greek yogurt

– Bring the chicken broth, and 3 1/2 cups water to a simmer in a saucepan over medium heat. Cover, reduce the heat to low and simmer 20 minutes;  Keep warm.
– Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring until soft, about 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Add the peas and stir until heated through, about 1 minute. Remove from the heat.
– Combine the parsley, chives and thyme in a bowl. Add the herbs to the risotto along with the grated parmesan and yogurt; stir  until creamy, about 1 minute. Divide the risotto among bowls. Top with more parmesan.


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By | 2018-06-01T09:38:47+00:00 April 19th, 2013|Food, Pasta, Sides|0 Comments

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