Risotto Primavera

recipe ingredients
1/4 cup thinly sliced celery
1/4 cup thinly sliced shallots or green onion
2 cloves garlic, minced
1/8 tsp. pepper
1 Tbsp. margarine or butter
1 cup arborio or long grain rice
1 can (14 1/2-oz.) reduced-sodium chicken broth
1 3/4 cups water
1/2 cup fresh or frozen peas, thawed
1/2 cup coarsely chopped yellow summer squash or zucchini
1/2 tsp. finely shredded lemon peel

recipe directions
In a 3-quart saucepan cook celery, shallots or green onion, garlic, and pepper in hot margarine or butter till tender but not brown. Add the uncooked rice. Cook and stir for 2 minutes more. Carefully stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 25 minutes (do not lift cover). Remove from heat. Stir in peas, squash or zucchini, and lemon peel. Cover and let stand for 5 minutes. Serve immediately.

Other Suggested Recipes:

• Creamy Lemon Risotto
• Butternut Squash Risotto
• Garden Risotto
• Sea Scallops with Risotto and Vegetables
• Butternut Squash, Blackeyed Peas and Brown Rice