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Nutrition Facts

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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
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Risotto Primavera

Makes: 6 servings.
 

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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.



 
 
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