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Spring Vegetable Risotto Recipe

What do peas, beans, and lentils have in common? They’re all legumes – a group of seed pods that are normally low in fat, and high in folate, potassium, iron, and magnesium.

In Chattanooga,  farm-fresh peas are available at local markets as early as March. 

Spring Vegetable Risotto

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Recipe by PublixCourse: EntréeCuisine: Italian
Servings

4

servings

    Crisp sugar snap peas and juicy tomatoes make this dish a veggie patch on a plate.

    Ingredients

    • 1 cup

      fresh sugar snap peas (rinsed)

    • cups

      risotto rice

    • 2 tablespoons

      unsalted butter

    • 1 (32 oz.)

      box reduced-sodium vegetable broth

    • 1

      medium yellow squash (rinsed)

    • 1 (8 oz.)

      package tomato trinity mix (fresh diced tomatoes, onions, bell peppers)

    • 1 teaspoon

      vegetable seasoning blend

    • cup

      grated Parmesan cheese

    Directions

    • 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 mix 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 Parmesan cheese; rice will thicken as it stands.

    Nutrition Facts (per serving):

    • Calories—330 | Total Fat—8g | Sodium—760mg | Carbohydrate—54g | Dietary Fiber—4g | Sugar—5g | Protein—8g

    Facts about Peas

    Freeze Fast!

    Garden peas don’t stay fresh long after harvest! For best results, freeze them within two and a half hours of picking to lock in all the nutrients.

    Did you know?

    It might be hard to imagine life without sugar snap peas, but did you know they’ve only been around for about 35 years? A hybrid of green peas and snow peas, they were first developed by U.S. plant breeders in 1979.

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