Entrees Gluten-Free Vegetarian

Lemon Zucchini Risotto

For a shortcut to delicious, start with our 20-minute risotto and add your favorite fixings—like zucchini, peas, lemon zest and a poached egg! It’s quick, easy & endlessly customizable.

Minutes

Servings

cup

280

Calories

Ingredients

1

box

Organic Mushroom Risotto suggested substitutions
2 ¹⁄₂

cups

Cups Vegetable Stock
2

cups

Baby Zucchini, sliced in half
1

cups

Peas, frozen
¹⁄₂

cups

Parsley, minced
4

Eggs, poached
2

tbsp

Lemon Zest
1

tbsp

Garlic, minced
2

tsp

Olive Oil
Sea Salt, to taste

Nutrition Facts

Serving Size: 1 cup

Serves: 6

Amount Per Serving
Calories:		280
% Daily Value*
Total Fat: 8g		10%
	Saturated Fat: 2g
	Trans Fat: 0g
Cholesterol: 185mg		62%
Sodium: 980mg		43%
Total Carbohydrate: 41g		15%
	Dietary Fiber: 4g	14%
	Sugars: 6g	12%
Protein: 13g		26%

Instructions

Follow cooking instructions on Lundberg Organic Porcini Mushroom Risotto.
To a large sauté pan on medium heat, add oil, zucchini, and peas. Sauté for 10 minutes. Add garlic and sauté for an additional 3 minutes. Season with sea salt to taste, add parsley, and stir mixture into the risotto until fully incorporated.
Fill a large saucepan halfway with water and bring to a simmer. Add vinegar and swirl water to create a vortex. Add each egg slowly and poach until cooked to your liking.