Creamy Rissotto Primavera

6 cups reduced-sodium vegetable broth
1Tbsp olive oil
1 medium onion, chopped
2 cups shitake mushrooms, stems removed and caps sliced
2 garlic cloves, minced
1 1/2 cups Arborio rice
1/3 cup dry white wine or reduced-sodium chickend broth
2 cups thawed frozen baby peas
2 large yellow squash, quartered lengthwise and cut into 1/2-inch pieces
1 Tbsp grated lemon zest
1/2 cup chopped fresh flat-leaf parsley
1/2 cup grated Parmesan
1/4 tsp black pepper

1) Bring the broth to a boil in a large saucepan; reduce the heat and keep at a simmer.
2) Heat the oil in a large deep-sided skillet over medium-high heat. Add the onion, mushrooms, and garlic and cook, stirring frequently, until softened, 5 minutes. Add the rice and cook, stirring, until the outer shell of the rice grains is translucent, about 1 minute.
3) Add the wine and stir until absorbed. Add the hot broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is jsut tender. Add the peas, squash, and lemon zest with the last addition of the broth. The cooking time should be 20-25 minutes from the first addition of broth. Stir in the parsley, Parmesan, and pepper.

Serving 1 cup
Points 6
Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user K10BETH.