Birds Eye® Primavera Vegetable Risotto with Lemon & Pinenuts
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- 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.
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Birds Eye® Primavera Vegetable Risotto with Lemon & Pinenuts Recipe at a Glance
- COURSE: Main Dishes