Spring Vegetable Risotto and Minted Cantaloupe | Publix Super Markets
Spring Vegetable Risotto and Minted Cantaloupe
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Cooking tools:
- Microwave
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- 1 1/2 cups risotto rice
- 2 tablespoons unsalted butter
- 2 cups reduced-sodium vegetable broth
- 1 cup fresh sugar snap peas
- 1 medium yellow squash
- 8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
- 1 teaspoon vegetable seasoning blend
- 1/3 cup grated Parmesan cheese
- 1 medium cantaloupe
- 20–30 fresh mint leaves
- 1/2 cup light corn syrup
- 2 tablespoons rice vinegar
- 1/2 teaspoon vanilla extract
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