NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Risotto Primavera

Choose the method, shortcut (Step 1) or traditional, to make this rice and vegetable medley to fit your cooking and serving time schedule.

1.0 by 1 people
Rate me!
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 30 mins

Risotto Primavera

Ingredients

Directions

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

From the Test Kitchen

Traditional Method:

Cook celery, shallots, garlic, and pepper as directed above; add uncooked rice. Cook and stir for 2 minutes more. In a medium saucepan, bring chicken broth and water to boiling. Add broth mixture, 3/4 cup at a time, to rice mixture, stirring constantly until liquid is almost absorbed after each addition. Rice will be almost tender but firm to the bite. (It should have a creamy consistency.) This should take about 20 minutes. During cooking, adjust the heat as necessary to keep the broth at a gentle simmer. Stir in peas, squash, and lemon peel. Cover and let stand for 5 minutes. Serve immediately.

*

Arborio rice, grown in northern Italy, is traditionally used for risottos. Use long-grain rice if Arborio isn't available.

Nutrition Facts (Risotto Primavera)

    Per serving:
  • 156 kcal cal.,
  • 3 g fat
  • 227 mg sodium,
  • 29 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...