Ingredients
1 1/2 cups risotto rice
2 tablespoons unsalted butter
1 (32-oz) box reduced-sodium vegetable broth
1 cup fresh sugar snap peas (rinsed)
1 medium yellow squash (rinsed)
8 oz tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
1 teaspoon vegetable seasoning blend
1/3 cup grated Parmesan cheese
1 medium cantaloupe (rinsed)
20–30 fresh mint leaves (rinsed)
1/2 cup light corn syrup
2 tablespoons rice vinegar
1/2 teaspoon vanilla extract
1 1/2 cups chopped walnuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon
4 bananas (rinsed)
4 long skewers, optional
1/4 cup honey
Description
Spring Vegetable Risotto And Minted Cantaloupe
Publix Super Markets
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