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.
- Makes: 6 servings
cup thinly sliced celery
cup thinly sliced shallots or green onions
cloves garlic, minced
tablespoon butter or margarine
cup Arborio or long grain rice
14 ounce can reduced-sodium chicken broth
cup fresh or frozen peas, thawed
cup coarsely chopped yellow summer squash and/or zucchini
teaspoon finely shredded lemon peel
Fresh herb sprigs (optional)
- 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.
- Carefully stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. (Do not lift cover.) Remove from heat.
- 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)
- 114 kcal cal.;
- 2 g Fat, total;
- 5 mg chol.;
- 1 g sat. fat;
- 21 g carb.;
- 1 g Monosaturated fat;
- 1 g fiber;
- 1 g sugar;
- 3 g pro.;
- 191 mg sodium;
- 64 mg Potassium;
- 10 mg calcium;
- 2 mg iron
- Percent Daily Values are based on a 2,000 calorie diet