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Spring Vegetable Risotto and Minted Cantaloupe
Recipes
Spring Vegetable Risotto and Minted Cantaloupe
4 servings
30 minutes total
  • 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

    1. Combine rice, butter, and broth in microwave-safe bowl; cover and microwave on HIGH for 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 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

    1. 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.
    2. 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%