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Risotto Primavera

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  Thinly sliced celery 1⁄4 Cup (4 tbs)
  Thinly sliced shallots/Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Pepper 1⁄8 Teaspoon
  Margarine/Butter 1 Tablespoon
  Rice 1 Cup (16 tbs) (Arborio Or Long Grain)
  Canned reduced sodium chicken broth 4 1⁄2 Ounce (1 Can)
  Water 1 3⁄4 Cup (28 tbs)
  Peas 1⁄2 Cup (8 tbs), thawed (Fresh Or Frozen)
  Coarsely chopped yellow summer squash 1⁄2 Cup (8 tbs) (And/or Zucchini)
  Finely shredded lemon peel 1⁄2 Teaspoon

1 In a 3-quart saucepan cook celery, shallots or green onions, garlic, and pepper in hot margarine 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.

Recipe Summary

Main Dish

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