Side Items

Spring Vegetable Risotto takes several minutes to prepare.

Spring Vegetable Risotto takes several minutes to cook.

Spring Vegetable Risotto makes 2 servings.

The ingredients for Spring Vegetable Risotto are:

2 cups low-sodium organic chicken broth
1 tablespoon olive oil
1 small zucchini, thinly sliced
1/2 cup finely chopped onion
1/2 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup fresh shelled English peas (or substitute
frozen, thawed)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt

Here is how you make Spring Vegetable Risotto:

Bring broth to a simmer in a small saucepan;reduce heat to low and keep warm. Heat oil in alarge nonstick skillet over medium heat. Addzucchini and onion; cook, stirring frequently, 5minutes or until tender. Add rice; cook 1 minute,stirring constantly. Add wine; cook 30 secondsor until liquid is absorbed. Add ? cup broth;cook, stirring constantly, until liquid is absorbed.Repeat procedure with remaining broth, ? cupat a time, adding peas with the last ? cup ofbroth (Total cooking time is about 20 minutes).Remove from heat. Stir in Parmesan cheese,parsley, basil, pepper and salt. Serveimmediately.Serving Size: Makes 2 ServingNumber of Servings: 2Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Spring Vegetable Risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 295.7

• Total Fat: 11.0 g
• Cholesterol: 9.9 mg
• Sodium: 919.8 mg
• Total Carbs: 37.7 g
• Dietary Fiber: 3.4 g
• Protein: 12.4 g