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Birds Eye® Primavera Vegetable Risotto with Lemon & Pinenuts

Prep time 10 mins
Cook time 5 mins
Yield 2 servings
Try this with baked crumb topped tilapia and Birds Eye® French Cut Green Beans.

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

How to Make It

  1. Pour prepared risotto in a bowl.

  2. Stir in feta, lemon zest and pinenuts.

  3. Season with salt and pepper, if desired.

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

  5.