Risotto Primavera

Celebrate spring with this lemon-scented risotto primavera side dish, which simmers in chicken broth. Stir in fresh peas, celery, shallots, and summer squash, let stand, and serve up beautiful color and taste.

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Makes:
6 servings
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Risotto Primavera

Ingredients
1/4
cup thinly sliced celery
1/4
cup thinly sliced shallots or green onions
2
1/8
teaspoon pepper
1
tablespoon butter or margarine
1
cup Arborio or long grain rice
1
14 ounce can reduced-sodium chicken broth
1 3/4
cups water
1/2
cup fresh or frozen peas, thawed
1/2
cup coarsely chopped yellow summer squash and/or zucchini
 
Fresh herb sprigs (optional)

Directions

  1. In a 3-quart saucepan cook celery, shallots or green onions, garlic, and pepper in hot butter until tender. Add uncooked rice. Cook and stir for 2 minutes more.
  2. Carefully stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. (Do not lift cover.) Remove from heat.
  3. Stir in peas, squash or zucchini, and lemon peel. Cover and let stand 5 minutes. Serve immediately. If desired, garnish with fresh herb sprigs. Makes 6 servings.

Nutrition Facts

(Risotto Primavera)
    Per serving:
  • 114 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 5 mg chol.,
  • 191 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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