• 3 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Carefully stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. (Do not lift cover.) Remove from heat.

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  • 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

114 calories; 2 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 5 mg cholesterol; 191 mg sodium. 64 mg potassium; 21 g carbohydrates; 1 g fiber; 1 g sugar; 3 g protein; 10 mg calcium; 2 mg iron;

Reviews

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0