Recipe by COLLEGE INN® Broth
"Red and yellow bell peppers, peas, fresh basil and spinach make this risotto a colorful, springtime side dish."
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1 (32 ounce) carton
COLLEGE INN® Chicken Broth
diced red and/or yellow bell pepper
peas, edamame or fava beans
baby spinach or arugula
chopped fresh basil
grated Parmesan cheese
This was a good recipe. I added a splash of white wine and some salt and pepper and enjoyed! Arugula > spinach
This was a great, easy recipe! Who knew risotto could be so easy to prepare!
This recipe was great! It's fairly light and the parmesan/basil at the very end give it the perfect touch of silkiness and flavor. However, our family likes spicy (as in herbs & spices) food so I modified it by adding a little more flavor. Nothing spectacular, just garlic pepper, ground coriander, paprika, oregano leaves and garlic pepper. It is definitely best served right out of the pan while it's still hot and fresh. Once it cooled, the rice was more dense and clumpy than I prefer.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 45
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