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Publix Simple Meals

Spring Vegetable Risotto and Minted Cantaloupe

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Prepare risotto through step 2 - 10 minutes

-- While risotto cooks, prepare cantaloupe (continue risotto, as needed); serve - 20 minutes

Spring Vegetable Risotto


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


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.

Minted Cantaloupe


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


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.

Aprons Advice

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

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Spring Vegetable Risotto

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

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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