Lemon Risotto Primavera

Ingredients

• 4 cups low sodium chicken or vegetable broth
• 3 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 cup finely chopped sweet onion
• 1 cup chopped carrots
• 1 cup thinly sliced cremini or white mushrooms
• 1 cup arborio rice
• 1 Tbsp. lemon juice
• 1 cup small broccoli florets
• 1 cup 2-inch pieces asparagus
• 1/2 cup diagonally sliced snow peas
• 1/4 tsp. grated lemon peel

Directions

1. Heat broth in 2-quart saucepan over high heat just to a simmer. Reduce heat to low and cover.
2. Meanwhile, melt I Can't Believe It's Not Butter!® Spread in 3-quart saucepan over medium heat and cook onion, carrots and mushrooms, stirring occasionally, 5 minutes or until tender. Add rice and cook, stirring frequently, 2 minutes. Stir in lemon juice and cook until absorbed, stirring frequently. Stir in hot broth, 1/2 cup at a time, stirring frequently, until all broth is absorbed and rice is creamy, stirring in broccoli, asparagus, snow peas and lemon peel with last 1/2 cup broth. Sprinkle, if desired, with chopped fresh parsley and ground black pepper.