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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings.
- Calories114
- Total Fat (g)2
- Saturated Fat (g)1
- Monounsaturated Fat (g)1
- Cholesterol (mg)5
- Sodium (mg)191
- Carbohydrate (g)21
- Total Sugar (g)1
- Fiber (g)1
- Protein (g)3
- Calcium (DV%)1
- Iron (DV%)9
*Percent Daily Values are base on a 2,000 calorie diet
Risotto Primavera
Makes:
6 servings.
Ingredients
- 1/4 cupthinly sliced celery
- 1/4 cupthinly sliced shallots or green onions
- 2 cloves garlic, minced
- 1/8 teaspoonpepper
- 1 tablespoonbutter or margarine
- 1 cupArborio or long grain rice
- 1 14-ouncecan reduced-sodium chicken broth
- 1 3/4 cupswater
- 1/2 cupfresh or frozen peas, thawed
- 1/2 cupcoarsely chopped yellow summer squash and/or zucchini
- 1/2 teaspoonfinely shredded lemon peel
- Fresh herb sprigs (optional)
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.
