Vegetarian

Summer Lemon-Vegetable Risotto takes several minutes to prepare.

Summer Lemon-Vegetable Risotto takes several minutes to cook.

Summer Lemon-Vegetable Risotto makes 4 servings.

The ingredients for Summer Lemon-Vegetable Risotto are:

8 ounces asparagus, trimmed and cut into 1-inch pieces
1 cup frozen peas
5 teaspoons extra-virgin olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic vegetable broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter

Here is how you make Summer Lemon-Vegetable Risotto:

Serving Size: 1 1/2 cups per servingNumber of Servings: 4Recipe submitted by SparkPeople user LHAUPT.

The nutritional information for Summer Lemon-Vegetable Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 370.2

• Total Fat: 12.7 g
• Cholesterol: 17.6 mg
• Sodium: 460.9 mg
• Total Carbs: 45.0 g
• Dietary Fiber: 5.2 g
• Protein: 18.3 g