Birds Eye® Primavera Vegetable Risotto with Lemon & Pinenuts

Birds Eye® Primavera Vegetable Risotto with Lemon & Pinenuts Recipe
Try this with baked crumb topped tilapia and Birds Eye® French Cut Green Beans.

Yield:

2 servings

Recipe from

 Recipe

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Ingredients

1 bag (10 oz) Birds Eye® Primavera Vegetable Risotto, cooked according to package directions
2 tablespoons crumbled feta cheese
1/2 teaspoon lemon zest
1 tablespoon pinenuts

Preparation

1. Pour prepared risotto in a bowl.

2. Stir in feta, lemon zest and pinenuts.

3. Season with salt and pepper, if desired.

Serving Suggestion: Serve with baked crumb topped tilapia and Birds Eye® French Cut Green Beans.

 

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