Spring Vegetable Risotto

Ingredients 1 1/2 cups risotto rice
2 tablespoons unsalted butter
1 (32-oz) box reduced-sodium vegetable broth
1 cup fresh sugar snap peas (rinsed)
1 medium yellow squash (rinsed)
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 teaspoon vegetable seasoning blend
1/3 cup grated Parmesan cheese

Steps

1. Combine rice, butter, and broth in microwave-safe bowl. Cover and microwave on HIGH 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 Parmesan cheese; rice will thicken as it stands. Serve.

CALORIES (per 1/4 recipe) 330kcal; FAT 8g; CHOL 20mg; SODIUM 760mg; CARB 54g; FIBER 4g; PROTEIN 8g; VIT A 40%; VIT C 40%; CALC 10%; IRON 20%