Spring Vegetable Risotto and Minted Cantaloupe

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

Prepare risotto through step 2 - 10 minutes
While risotto cooks, prepare cantaloupe (continue risotto, as needed); serve - 20 minutes



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Spring Vegetable Risotto
Minted Cantaloupe
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Spring Vegetable Risotto

Ingredients
1 1/2 cups risotto rice
2 tablespoons unsalted butter
1 (32-oz) box reduced-sodium vegetable broth
1 cup fresh sugar snap peas (rinsed)
1 medium yellow squash (rinsed)
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 teaspoon vegetable seasoning blend
1/3 cup grated Parmesan cheese

Steps

Combine rice, butter, and broth in microwave-safe bowl. Cover and microwave on HIGH 10 minutes.
Meanwhile, cut sugar snaps and squash into small bite-size pieces; place in medium bowl. Stir in tomato trinity and seasoning blend.
Stir vegetable mixture into rice; cover and microwave 10–15 more minutes or until rice is softened and most of water is absorbed. Stir in Parmesan cheese; rice will thicken as it stands. Serve.

CALORIES (per 1/4 recipe) 330kcal; FAT 8g; CHOL 20mg; SODIUM 760mg; CARB 54g; FIBER 4g; PROTEIN 8g; VIT A 40%; VIT C 40%; CALC 10%; IRON 20%

Minted Cantaloupe

Ingredients
1 medium cantaloupe (rinsed)
20–30 fresh mint leaves (rinsed)
1/2 cup light corn syrup
2 tablespoons rice vinegar
1/2 teaspoon vanilla extract

Steps

Remove peel from cantaloupe; cut in half and remove seeds. Cut into bite-size pieces; place in medium bowl. Chop mint leaves finely (about 1/3 cup) and add to cantaloupe.
Stir in remaining ingredients. Let stand 5–10 minutes for flavors to blend. Serve.

CALORIES (per 1/4 recipe) 200kcal; FAT 0g; CHOL 0mg; SODIUM 70mg; CARB 48g; FIBER 2g; PROTEIN 2g; VIT A 140%; VIT C 120%; CALC 2%; IRON 6%

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Dairy
2 tbsp unsalted butter

Dry Grocery
1/3 cup grated Parmesan cheese
1/2 cup light corn syrup
1 (32-oz) box reduced-sodium vegetable broth
2 tbsp rice vinegar
1 1/2 cups risotto rice
1/2 tsp vanilla extract
1 tsp vegetable seasoning blend

Produce
1 medium cantaloupe
20-30 leaves fresh mint
1 cup fresh sugar snap peas
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 medium yellow squash