Lemon Risotto Primavera Recipe serves: 6
Prep Time 15 min
Cook Time 35 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 230
Calories from Fat 50
Total Fat 6 g
Saturated Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 310 mg
Total Carbs 38 g
Dietary Fiber 2 g
Sugars 3 g
Protein 9 g
Vitamin A 90 %
Vitamin C 35 %
Calcium 4 %
Iron 6 %

Lemon Risotto Primavera

Ingredients

  • 4 cups low sodium chicken broth [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 mushrooms [or white mushrooms]
  • 1 cup arborio rice
  • 1 Tbsp. lemon juice
  • 1 cup small broccoli florets
  • 1 cup 2-in. pieces asparagus
  • 1/2 cup diagonally sliced snow peas
  • 1/4 tsp. grated lemon peel

Directions

  1. Heat broth in medium 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 large 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.

Advanced Search