Summer Lemon-Vegetable Risotto

Name: Summer Lemon-Vegetable Risotto Recipe
Yield: 4
Ingredients: 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

Number of Servings: 4

Ingredients

8 ounces asparagus, trimmed and cut into 1-inch pieces1 cup frozen peas5 teaspoons extra-virgin olive oil, divided1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices4 3/4 cups organic vegetable broth1/2 cup finely chopped shallots1 cup uncooked Arborio rice1/4 cup dry white wine1/2 cup (2 ounces) grated fresh Parmesan cheese1/4 cup chopped fresh chives1 teaspoon grated lemon rind2 tablespoons fresh lemon juice1 tablespoon unsalted butter

Directions

Serving Size: 1 1/2 cups per serving

Number of Servings: 4

Recipe submitted by SparkPeople user LHAUPT.

Servings Per Recipe: 4

Nutritional Info 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

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