Easter dinner of risotto with green peas

Ingredients:

• 1 tbsp. arborio rice
• 2 cups low-fat, low-salt chicken broth
• 1 parmesan rind, 5-7 cm long.
• 1 tbsp. l. olive oil
• 0.5 cup finely chopped shallots
• 1/3 cup dry white wine
• 1 cup frozen peas, thawed
• 3 tablespoons chopped parsley
• 3 tbsp chopped chives
• 1.5 tsp chopped marjoram or thyme
• 0.5 cup grated Parmesan cheese + extra for serving (optional)
• 1/4 cup nonfat Greek yogurt

Preparation:

1. In a saucepan over medium heat, bring the chicken broth, 3.5 cups water, and cheese rind to a boil. Cover, reduce heat to low, and simmer for 20 minutes; then remove the rind. Keep the broth warm.
2. Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until softened, about 3 minutes. Add the rice and cook, stirring, for another 2 minutes. Pour in the wine and simmer, stirring, until it evaporates, about 2 minutes. Add 1/2 cup of warm broth and stir constantly until completely absorbed.
3. Continue cooking, adding broth 1/2 cup at a time, stirring, until each addition is absorbed and the rice is tender and creamy, 20-25 minutes. Add the peas and stir until heated through, about 1 minute. Remove from heat.
4. Combine the parsley, chives, and marjoram in a bowl. Set aside 1 tablespoon of the herbs and add the rest to the risotto along with the grated Parmesan and yogurt; stir vigorously for 1 minute. Divide the risotto among bowls. Sprinkle with herbs and additional Parmesan.