- addition, until rice is tender but firm to the bite and risotto is
- creamy. Stir in spinach, peas, cheese, vinegar, salt and pepper;
- heat through. Serve immediately. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 198 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 477 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.