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Recipes
Shopping list
- Prepare risotto through step 2 (10 minutes)
- While risotto cooks, prepare cantaloupe (10 minutes)
- Complete risotto; serve meal (10 minutes)
Spring Vegetable Risotto
Ingredients
- 1 ½ cups risotto rice
- 2 tablespoons unsalted butter
- 2 cups reduced-sodium vegetable broth
- 1 cup fresh sugar snap peas
- 1 medium yellow squash
- 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
- 1 teaspoon vegetable seasoning blend
- ⅓ cup grated Parmesan cheese
Steps
- Combine rice, butter, and broth in microwave-safe bowl; cover and microwave on HIGH for 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 cheese; rice will thicken as it stands. Serve.
Minted Cantaloupe
Ingredients
- 1 medium cantaloupe
- 20–30 fresh mint leaves
- ½ cup light corn syrup
- 2 tablespoons rice vinegar
- ½ teaspoon vanilla extract
Steps
- Remove peel from cantaloupe, then cut in half and remove seeds; cut into bite-size pieces and place in medium bowl. Chop mint leaves finely (about ⅓ cup); add to cantaloupe.
- Stir in remaining ingredients and let stand 5–10 minutes for flavors to blend. Serve.
Serving Suggestions
- Complete your meal with fresh salad blend, crusty bread and cheese pastry.
- Shortcuts and Tips
- Prepare the risotto immediately before serving, as it becomes dense and sticky when cooled.
Spring Vegetable Risotto
Amount per ¼ recipe serving: Calories 330, Total Fat 8g, Sat Fat 5g, Trans Fat 0g, Chol 20mg, Sodium 760mg, Total Carb 54g, Fiber 4g, Sugars 5g, Protein 8g, Calc 10%, Vitamin A 40%, Vitamin C 40%, Iron 20%
Minted Cantaloupe
Amount per ¼ recipe serving: Calories 200, Total Fat 0g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 70mg, Total Carb 48g, Fiber 2g, Sugars 27g, Protein 2g, Calc 2%, Vitamin A 140%, Vitamin C 120%, Iron 6%