Risotto Primavera
Recipe from Better Homes and Gardens

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.


Risotto Primavera

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Servings: Makes 6 servings.
Related Categories: Healthy Italian Dishes, Low Calorie, Low Fat, Rice
 
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Ingredients
  • 1/4  cup
    thinly sliced celery
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  • 1/4  cup
    thinly sliced shallots or green onions
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  • 2 
    cloves garlic, minced
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  • 1/8  teaspoon
    pepper
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  • 1  tablespoon
    butter or margarine
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  • 1  cup
    Arborio or long grain rice
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  • 1  14-ounce
    can reduced-sodium chicken broth
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  • 1-3/4  cups
    water
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  • 1/2  cup
    fresh or frozen peas, thawed
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  • 1/2  cup
    coarsely chopped yellow summer squash and/or zucchini
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  • 1/2  teaspoon
    finely shredded lemon peel
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  •  
    Fresh herb sprigs (optional)
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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 information
Calories 114, Total Fat 2 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 5 mg, Sodium 191 mg, Carbohydrate 21 g, Total Sugar 1 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 1%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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Spanish bomba rice absorbs more liquid than other rice varieties. If you can't get bomba, use another medium-grain rice, such as Goya brand, but add only 3-1/2 cups of broth to the rice instead of 4-3/4 cups.

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