More from Prevention: 8 Slow-Cooker Comfort Foods [header = Spring Risotto] Spring Risotto Work time: 10 minutes1. MELT2. ADD3. STIRNutritional info per serving 384 cal, 12.5 g pro, 66 g carb, 5 g fiber, 8.5 g fat, 3 g sat fat, 12 mg chol, 857 mg sodium Total time: 35 minutes Servings: 4 Chefs swoon over delicate, flavorful green peas in season. If you have a garden or a nearby farmers’ market, use your just-picked Young peas in this rice recipe. If not, choose frozen with confidence. They’re often tastier than the overgrown, starchy peas generally available in supermarkets. 1 Tbsp butter 1 Tbsp olive oil 1 onion, chopped (1/2 c) 1/2 tsp salt 1 1/2 c Arborio or Carnaroli rice 3 c reduced-sodium chicken or vegetable broth, heated, divided 3/4 lb fresh in-the-pod peas, shelled, or 1 c frozen 1 Tbsp lemon juice 1/4 c freshly grated Parmesan cheese butter with oil in medium saucepan over medium-low heat. Add onion and salt. Cover and cook, stirring occasionally, until onion is translucent, about 3 minutes. rice and stir. Add about 1 1/2 cups of the broth and adjust heat to maintain a good simmer. Stir occasionally until most of the liquid has been absorbed. Add 1 cup of the remaining broth and continue simmering and stirring until absorbed. Add remaining 1/2 cup broth and peas and continue to simmer and stir until rice is just done, about 4 minutes. If you run out of broth before the rice is cooked through, use water. in lemon juice and cheese. Taste and season as needed with salt and freshly ground pepper. Serve immediately.
[header = Rhubarb Crisp] Rhubarb Crisp Work time: 20 minutes1. PREHEAT2. PREPARE3. POUR4. PUTNutritional info per serving 293 cal, 3 g pro, 46 g carb, 4 g fiber, 12.5 g fat, 3.5 g sat fat, 11 mg chol, 39 mg sodiumEven Sweeter Variation Pair the rhubarb with strawberries. Use a pound of rhubarb and a pint of strawberries.Cooking Thin with Chef KathleenGetting Thin and Loving Food! Total time: 45 minutes Servings: 8 Sweet and sour rhubarb makes an extra yummy crisp. Cook it in a baking dish as usual, or turn it into company fare by using individual 6-ounce ramekins. 1/3 c + 1/2 c old-fashioned rolled oats, divided 2/3 c chopped pecans 3 Tbsp cold butter, cut into sm pieces 1 tsp ground cinnamon 1/2 c brown sugar, divided 3 Tbsp + 1/2 c granulated sugar, divided 2 lb fresh or frozen and thawed rhubarb, cut into 1/2" dice 3 Tbsp all-purpose flour oven to 375°F. topping: Put 1/3 cup of the oats in food processor and process till finely ground. Put in mixing bowl with pecans, butter, cinnamon, 1/4 cup of the brown sugar, 3 tablespoons of the granulated sugar, and remaining 1/2 cup oats. Mix with pastry blender or fingers until pea-size clumps form. Set aside. rhubarb, remaining 1/4 cup brown sugar, remaining 1/2 cup granulated sugar, and flour into large mixing bowl and stir to combine. rhubarb mixture into a 9" x 9" baking dish. Top with oat mixture and bake until rhubarb is bubbly, 20 to 25 minutes. Kathleen Daelemans, a professional chef, developed a menu for a luxe Hawaiian spa, and in the process dropped 75 pounds herself. She’s since written and