Risotto Primavera

Submitted by College Inn

"Flexible to serve as a side dish or a meatless main dish, the tender-crisp vegetables are beautiful in the creamy white rice with fresh finishes of lemon zest and basil."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 6 6 servings

ingredients

• 2 tablespoons butter or 2 tablespoons olive oil
• 1⁄2 cup chopped shallots or 1/2 cup onion
• 1 cup arborio rice
• 1⁄2 cup dry white wine
• 3 1⁄2 cups College Inn® Chicken Broth, heated
• 1 cup sliced asparagus
• 1 can 8.5 oz Del Monte® Sweet Peas, drained
• 1⁄2 cup coarsely shredded carrot
• 1 teaspoon grated lemon zest
• 2 tablespoons chopped fresh basil (optional)

directions

1. Melt butter in a medium saucepan over medium heat. Cook shallots and rice, 3 minutes, stirring constantly.
2. Stir in wine and cook 3 minutes. Meanwhile, microwave broth on HIGH 3 minutes or until hot.
3. Add 1 cup hot broth to rice mixture, stirring until almost absorbed. Continue adding 1 cup hot broth at a time, stirring until almost absorbed before adding the next. Just before adding the last 1 1/2 cups of broth, stir in all vegetables. Stir until broth is almost absorbed. Stir in lemon zest and garnish with basil before serving, if desired.