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Spring Vegetable Risotto
Recipes
Spring Vegetable Risotto
4 servings
30 minutes total

Ingredients

  • 1 ½ cups risotto rice
  • 2 tablespoons unsalted butter
  • 2 cups reduced-sodium vegetable broth
  • 1 cup fresh sugar snap peas
  • 1 medium yellow squash
  • 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
  • 1 teaspoon vegetable seasoning blend
  • ⅓ cup grated Parmesan cheese

Steps

    1. Combine rice, butter, and broth in microwave-safe bowl; cover and microwave on HIGH for 10 minutes.
    2. Meanwhile, cut sugar snaps and squash into small bite-size pieces; place in medium bowl. Stir in tomato trinity and seasoning blend.
    3. Stir vegetable mixture into rice; cover and microwave 10–15 more minutes or until rice is softened and most of water is absorbed. Stir in cheese; rice will thicken as it stands. Serve.

Amount per ¼ recipe serving: Calories 330, Total Fat 8g, Sat Fat 5g, Trans Fat 0g, Chol 20mg, Sodium 760mg, Total Carb 54g, Fiber 4g, Sugars 5g, Protein 8g, Calc 10%, Vitamin A 40%, Vitamin C 40%, Iron 20%