Risotto Primavera Recipe


Main Ingredient


 Thinly sliced celery1⁄4 Cup (4 tbs)
 Thinly sliced shallots/Thinly sliced green onion1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), minced
 Pepper1⁄8 Teaspoon
 Margarine/Butter1 Tablespoon
 Rice1 Cup (16 tbs) (Arborio Or Long Grain)
 Canned reduced sodium chicken broth4 1⁄2 Ounce (1 Can)
 Water1 3⁄4 Cup (28 tbs)
 Peas1⁄2 Cup (8 tbs), thawed (Fresh Or Frozen)
 Coarsely chopped yellow summer squash1⁄2 Cup (8 tbs) (And/or Zucchini)
 Finely shredded lemon peel1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 917 Calories from Fat 127

% Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2.5 g12.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 290 mg12.1%

Total Carbohydrates 174 g57.9%

Dietary Fiber 8.3 g33.2%

Sugars 8.1 g

Protein 21 g42%

Vitamin A 33.6% Vitamin C 65.5%

Calcium 11.8% Iron 18%

*Based on a 2000 Calorie diet


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.