Risotto Primavera Recipe
A good way to win some compliments from friends and family is to prepare Risotto Primavera using this recipe. An assortment of fabulous flavors, the Risotto Primavera recipe is one of those Italian dishes you simply shouldn't miss. Rice is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. I prefer to make Risotto Primavera as a Main Dish for all my family get-togethers. Please try this recipe of Risotto Primavera and if you are fully satisfied, spread the taste by sharing on other social networks.
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.
