Lemon Risotto Primavera Recipe

Ingredients

1 T. olive oil
1 lb. fresh asparagus, trimmed, cut into 1" pcs.
1/4 C. chopped green onions
1 1/2 C. uncooked Arborio rice (short grain rice)
1 t. grated lemon peel
2 (14 1/2 oz) fat-free chicken broth with 1/3 less sodium
1/2 C. water
1 C. frozen sweet peas, thawed
2 T. chopped fresh parsley

Preparation

Step 1

Cook asparagus and onion for 5 to 7 mins in hot oil until crisp tender.

Stir in rice, lemon peel and 1/2 C. of the broth. cook and stir 2 mins or until lqd. is absorbed.

Continue adding broth and water, 1/2 cup at a time, stirring constantly for about 2 minutes after each addition or until lqd. is absorbed. After about 20 minutes, rice should be creamy but still slightly chewy. Cover skillet for last 5 minutes of cooking time if rice is still not tender, stirring occasionally. Stir in peas; cook until thoroughly heated. Serve risotto sprinkled with parsley.

280 cal, 4g fat, 530mg sodium, 51g carbs, 4g fiber