Prep: 10 Minutes
Cook: 5 Minutes
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
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.