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| Risotto Primavera |
Recipe Type: Side Dish
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6
Ingredients
- 1/4 cup thinly sliced celery
- 1/4 cup thinly sliced shallots
- 2 cloves garlic, minced
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 1 cup 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 zucchini
- 1/2 teaspoon finely shredded lemon peel
Instructions
- Place the butter into a saucepan over medium heat. Once melted, add the celery, shallots , garlic, and pepper and sauté for 2 minutes. Stir in the rice, cook for an additional 2 minutes, stiffing frequently, and then slowly stir in the broth and the water.
- Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the rice mixture for 25 minutes.
- Add the peas, zucchini, and lemon peel to the pan, stir to combine and then cover the pan and let stand for 5 minutes before serving.