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Nutrition Facts
Nutrition facts per serving:
- Calories 114
- Protein(gm)3
- Carbohydrate(gm)21
- Fat, total(gm)2
- Cholesterol(mg)5
- Saturated fat(gm)1
- Monosaturated fat(gm)1
- Dietary Fiber, total(gm)1
- Sugar, total(gm)1
- Sodium(mg)191
- Potassium(mg)64
- Calcium(DV %)10
- Iron(DV %)2
*Percent Daily Values are base on a 2,000 calorie diet
Risotto Primavera
Makes:
6
servings
Ingredients
- 1/4 cup thinly sliced celery
- 1/4 cup thinly sliced shallots or green onions
- 2 cloves garlic, minced
- 1/8 teaspoon pepper
- 1 tablespoon butter or margarine
- 1 cup Arborio or long grain rice
- 1 14 ounce can reduced-sodium chicken broth
- 1 3/4 cups water
- 1/2 cup fresh or frozen peas, thawed
- 1/2 cup coarsely chopped yellow summer squash and/or zucchini
- 1/2 teaspoon finely 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.
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