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Publix Aprons Recipes

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

Spring Vegetable Risotto and Minted Cantaloupe

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
  1. Combine rice, butter, and broth in microwave-safe bowl. Cover and microwave on HIGH 10 minutes.
  2. Meanwhile, cut sugar snaps and squash into small bite-size pieces; place in medium bowl. Stir in tomato trinity and seasoning blend.
  3. 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%
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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
  1. 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.
  2. 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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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 16 ITEMS TO LIST

Dairy
Add to your grocery list 2 tbsp unsalted butter

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

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

Suggested Items
Add to your grocery list cheese pastry
Add to your grocery list crusty bread
Add to your grocery list fresh salad blend

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Utensils & Cookware

  • microwave-safe bowl with lid
  • 2 medium bowls
  • cooking spoons
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Prepare the risotto immediately before serving, as it becomes dense and sticky when cooled.
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Recipe Version vege0016