Birds Eye® Primavera Vegetable Risotto with Lemon & Pinenuts

Try this with baked crumb topped tilapia and Birds Eye® French Cut Green Beans.

Yield: 2 servings

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. 1. Pour prepared risotto in a bowl.
  2. 2. Stir in feta, lemon zest and pinenuts.
  3. 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.  
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