Flexible to serve as a side dish or a meatless main dish, the tender-crisp vegetables are beautiful in the creamy white rice with fresh finishes of lemon zest and basil.
2 Tbsp. butter or olive oil
1/2 cup chopped shallots or onion
1 cup Arborio rice
1/2 cup dry white wine
3 1/2 cups College Inn® Chicken Broth, heated
1 cup sliced asparagus
1 cup frozen peas*
1/2 cup coarsely shredded carrots
1 tsp. grated lemon zest
2 Tbsp. chopped fresh basil, optional
Melt butter in a medium saucepan over medium heat. Cook shallots and rice, 3 minutes, stirring constantly.
Stir in wine and cook 3 minutes. Meanwhile, microwave broth on HIGH 3 minutes or until hot.
Add 1 cup hot broth to rice mixture, stirring until almost absorbed. Continue adding 1 cup hot broth at a time, stirring until almost absorbed before adding the next. Just before adding the last 1 1/2 cups of broth, stir in all vegetables. Stir until broth is almost absorbed. Stir in lemon zest and garnish with basil before serving, if desired.
*NOTE: A drained can of Del Monte® Sweet Peas (8.5 oz.) may be used instead of frozen or fresh peas.
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