Risotto Primavera Recipe
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 margarine or butter
1 cup Arborio or long grain rice
1 l4 1/2-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
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.
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.
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