Risotto Primavera

By MnM_Ventures

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 butter or margarine
• 1 cup Arborio or 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 yellow summer squash and/or zucchini
• 1/2 teaspoon finely shredded lemon peel
• Fresh herb sprigs (optional)

Preparation

Step 1

In a 3-quart saucepan cook celery, shallots or green onions, garlic, and pepper in hot butter until tender. Add uncooked rice. Cook and stir for 2 minutes more.

Carefully stir in broth and water. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. (Do not lift cover.) Remove from heat.

Stir in peas, squash or zucchini, and lemon peel. Cover and let stand 5 minutes. Serve immediately. If desired, garnish with fresh herb sprigs.