Dijon Risotto Primavera

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photo by:

kraft

Dijon mustard and garlic add zesty flavor to this creamy rice dish laced with carrots, red pepper and zucchini.

time

prep:

20 min

total:

50 min

servings

total:

6 servings

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what you need

Tbsp. olive oil

1-1/2

cups chopped zucchini

1/2

cup shredded carrots

1/2

cup chopped red peppers

clove garlic, minced

cans (14-1/2 oz. each) chicken broth, divided

1-1/2

cups arborio rice, uncooked

1/4

cup GREY POUPON Dijon Mustard

Make It

HEAT oil in large saucepan on medium heat. Add zucchini, carrots, peppers and garlic; cook until crisp-tender, stirring frequently. Stir in 1 cup of the broth; bring to boil.

STIR in rice; return to boil. Reduce heat to medium; cook and stir 5 minutes or until liquid is almost absorbed.

ADD 1 cup of the remaining chicken broth; cook 10 minutes or until broth is completely absorbed, stirring occasionally. Repeat with remaining broth until all broth has been added. Add mustard; cook and stir until heated through.