SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Risotto Primavera

Makes: 6 servings
Risotto Primavera
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  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
  • 1/2  teaspoon  finely shredded lemon peel
  •  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)
  • Servings Per Recipe 6,
  • cal. (kcal) 114,
  • Fat, total (g) 2,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 21,
  • Monounsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 3,
  • sodium (mg) 191,
  • Potassium (mg) 64,
  • calcium (mg) 10,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe