| | | | 3 1/2 |  | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat | | | | | 1 | | small onionfinely chopped | | | | | 1 | | cup Arborio rice | | | | | 4 | | scallionsthinly sliced crosswise | | | | | 1 | | cup fresh or frozen peas | | | | | 1/2 | | cup coarsely chopped fresh dillplus 6 sprigs for garnish | | | | | 1/2 | | teaspoon freshly ground black pepper | | | | | 1 | | tablespoon white-wine vinegar | | | | | 1 | | tablespoon freshly squeezed lemon juice | | | | | 1 | | tablespoon olive oil | | | | | 1/4 | | teaspoon salt | | | | | 1 | | tablespoon finely chopped mint leaves | | | | | 6 | | ounces mixed baby greens | | | | | | Olive-oil cooking spray | | | | | 1. Place stock in a medium saucepan, and bring to a boil. Reduce heat; let simmer. Line a baking sheet with parchment; set aside. | | | | | 2. Coat a large straight-sided sauté pan with cooking spray; place over medium heat. Add onion, and sauté until translucent, about 5 minutes. Add rice, and sauté, stirring, until the edges of the grains are translucent, about 1 minute. Add scallions, and cook, stirring, until bright green, about 1 minute. | | | | | 3. Raise heat to medium high; add 1/2 cup simmering stock to rice, and cook, stirring constantly, until nearly all of the liquid has been absorbed. Continue adding liquid, 1/2 cup at a time, and cook, stirring constantly, allowing each addition to be absorbed before adding the next. With the last addition of stock, add peas; continue cooking until rice is creamy but grains are still firm in the centers, about 4 minutes. Remove from heat. Stir in dill and 1/4 teaspoon pepper. | | | | | 4. Transfer risotto to a bowl, and let cool 30 minutes, stirring occasionally. Form into six patties, each 3 inches in diameter. Place patties on a prepared baking sheet, and cover with plastic wrap. Refrigerate 30 minutes. | | | | | 5. Heat a nonstick skillet over medium-high heat. Add patties, and cook until browned, about 5 minutes. Turn patties, and cook until brown and hot, about 5 minutes more. | | | | | 6. Combine vinegar, lemon juice, olive oil, salt, remaining 1/4 teaspoon pepper, and mint in a medium bowl; whisk to combine. Add greens; toss. Divide greens among six plates; top with rice patties. Garnish with dill; serve. | | | | | | Per serving: 171 calories, 2 g fat, 0 mg cholesterol, 32 g carbohydrate, 394 mg sodium, 5 g protein, 3 g dietary fiber. |
WW Points: 3
Cal: 171 ; Fat: 2 ; Fiber: 3 |
