- 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
Pour prepared risotto in a bowl.
Stir in feta, lemon zest and pinenuts.
Season with salt and pepper, if desired.
Serving Suggestion: Serve with baked crumb topped tilapia and Birds Eye® French Cut Green Beans.