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Risotto Primavera

Makes: 6 servings
Prep 20 mins Cook 30 mins
Risotto Primavera
  • 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)

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 KitchenTraditional 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 156,
  • Fat, total (g) 3,
  • carb. (g) 29,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 227,
  • Percent Daily Values are based on a 2,000 calorie diet

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