Risotto Primavera | Oklahoma State University

Ingredients

• 3 cups fat-free chicken broth
• 1 small zucchini, cut in 1/2-inch cubes
• 6 asparagus spears, cut in 1/2-inch slices
• 1 medium carrot, halved lengthwise and sliced
• 1 tablespoon extra virgin olive oil
• 1/4 cup yellow onion, finely chopped
• 1 cup Arborio rice
• 2 teaspoons fresh lemon juice
• 1 small clove garlic, minced
• 1/2 cup baby peas, fresh or frozen
• 1/4 cup chopped parsley
• 1 tablespoon plain yogurt
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper