Ingredients

• 1/4  cup thinly sliced celery
• 1/4  cup thinly sliced shallots or green onions
• 2  cloves garlic, minced
• 1/8  teaspoon pepper
• 1  tablespoon margarine or butter
• 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
• 1/2  teaspoon finely shredded lemon peel
•   Fresh herb sprigs (optional)

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.

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.

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