Pamela is an RN, MSN/Ed.
Pamela is a mother of 6 amazing children ages 11 to 24. She is a nurse educator and loves to travel overseas to work in medical clinics and teach health-related topics to schools and communities. She has been married to her best friend, Steve, for 29 years. She has many different interests including reading, writing (NOT arithmetic!), baking, teaching, and spending time with her family. She lives in central Pennsylvania with her husband and two youngest daughters.
Risotto with Sugar Snap Peas and Spring Onions (adapted from A Cooking Light recipe)
Yield: 4 servings (serving size: 1 1/4 cups)
- 4 cups fat-free, less-sodium chicken broth
- 1 1/2 cups sugar snap peas, trimmed
- 1 tablespoon olive oil
- 1 1/2 cups chopped spring (green) onions
- 1/2 cup chopped carrot
- 1 cup Arborio rice
- 1/4 cup dry sherry
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1 teaspoon butter
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Cook peas in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onions and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, sherry, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add peas; cook 4 minutes. Stir in cheese and remaining ingredients.
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