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Simple Risotto with Peas and Parmesan
Evaporated milk makes deliciously creamy dishes

Makes nine servings 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 cup uncooked Arborio rice 2 cups chicken broth or stock 1 cup Nestlé Carnation Evaporated Lowfat 2 Percent Milk 1/2 cup frozen peas, thawed 1/4 to 1/2 teaspoon lemon zest (optional) Salt and ground black pepper to taste 1/4 cup (about 1 ounce) finely shredded Parmesan cheese

Heat oil in medium, nonstick saucepan over medium-high heat. Add onion; cook, stirring occasionally, for about 3 minutes or until onion is tender. Stir in garlic and cook until aroma is released (do not brown). Stir in rice; cook, stirring frequently, for 1 minute. Stir in broth and evaporated milk. Reduce heat to medium. Cook, stirring frequently, for 20-25 minutes or until rice is tender but firm to the bite (mixture will be creamy and more stirring will be needed as it becomes thicker). Remove from heat; stir in peas and lemon zest, if desired. Season with salt and pepper to taste. Serve immediately with Parmesan cheese. Nutrition Information per serving: 140 calories, 30 calories from fat, 3.5 grams total fat, 1.5 grams saturated fat, 10 mg cholesterol, 290 mg sodium, 20 grams carbohydrate, 2 grams fiber, 3 grams sugars, 5 grams protein, 10 percent calcium All materials courtesy of Nestlé Carnation Milks. For more surprising recipes and to view a video with additional information about Carnation Milk products, visit