Risotto is the weeknight dinner that tastes like you spent hours at the stove when really you stood there stirring for twenty minutes. The Swanson broth has enough body and flavor to carry this dish without fussing over stock.

Serves 2. 30 minutes, 25 at the stove.

About 730 calories a serving, 25 g protein, 120 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour one can of Swanson broth into a measuring cup and add enough water to reach 2 cups total. Heat this mixture in a small pot until it just simmers.5 min
2. Melt 2 tablespoons butter in a large shallow pan over medium heat. Dice 1 small onion and mince 1 clove garlic, then stir them into the butter and cook until soft, about 2 minutes.2 min
3. Add 1 cup arborio rice to the onion and butter, stirring constantly until the rice turns translucent at the edges, about 2 minutes.2 min
4. Pour in about 1/2 cup of the warm broth and stir constantly. When the rice has absorbed the liquid, add another 1/2 cup. Keep stirring and adding broth in 1/2 cup splashes, waiting until each addition is nearly absorbed before adding the next. This takes about 15 minutes.15 min
5. When the rice is creamy and the grains are tender but still have a slight bite, stir in 1 cup frozen peas and cook for 1 more minute. Taste and season with salt and pepper.1 min

Note Swap frozen peas for grated parmesan cheese and a squeeze of lemon if you prefer. Risotto does not keep well, so make just what you need. Serve with a green salad or roasted vegetables on the side.