Lemony Vegetable Risotto

April 16, 2014

Delicious vegetarian dinner that showcases spring vegetables.

1 cup medium grain brown rice
2 cups chicken or vegetable broth
3 cups water
2 tablespoons olive oil, divided
8 ounces asparagus, trimmed and cut into 2-3 inch pieces
8 ounces sugar snap peas
1 small red pepper, thinly sliced
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 small onion
1/2 teaspoon garlic powder
1/2 cup parmesan cheese
2 tablespoons lemon juice (juice of about 1 lemon)
1 tablespoon lemon zest (from about 1 lemon)

1. Bring a pot of water to boil. Boil rice for 15-20 minutes, until it is beginning to soften. Drain rice. If rice finishes before you are ready for it in the subsequent steps, spread it out on a baking...
See the full directions on my site

Nutritions

Calories
470

Sodium
950mg
39% DV

Fat
31g
48% DV

Protein
38g
76% DV

Carbs
24g
8% DV

Fiber
7g
30% DV