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Cook'n with Betty Crocker 
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Risotto Primavera |
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Serves: 8 Print this RecipePrimavera is an Italian term meaning "spring". Here, as with pasta primavera, it refers to the fresh vegetables used in the dish. 2 teaspoons olive or vegetable oil 1 medium onion, chopped (about 1/2 cup) 1 small carrot, cut into julienne strips (about 1/2 cup) 1 cup uncooked arborio or regular medium-grain white rice 2 (14 1/2-ounce) cans 1/3-less salt clear chicken broth 1 cup broccoli flowerets 1 cup frozen grean peas 1 small zucchini, cut into julienne strips (about 1/2 cup) 2 tablespoons grated Parmesan cheese Heat oil in 3-quart nonstick saucepan over medium-high heat. Cook onion and carrot in oil, stirring frequently, until crisp-tender. Stir in rice. Cook, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is tender and creamy; add broccoli, peas and zucchini with the last addition of broth. Sprinkle with cheese. 1 Serving: Calories 120 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 0mg; Sodium 230mg; Carbohydrate 24g (Dietary Fiber 2g); Protein 4g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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