Risotto Primavera
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.
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Risotto Primavera
Directions
- 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)
- Per serving:
- 114 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 1 g monounsaturated fat ),
- 5 mg chol. ,
- 191 mg sodium ,
- 21 g carb. ,
- 1 g fiber ,
- 1 g sugar ,
- 3 g pro.