Lemon Risotto Primavera

-  4 cups low sodium chicken or vegetable broth -  3 Tbsp. I Can't Believe It's Not Butter!® Spread -  1 cup finely chopped sweet onion -  1 cup chopped carrots -  1 cup thinly sliced cremini or white mushrooms -  1 cup arborio rice -  1 Tbsp. lemon juice -  1 cup small broccoli florets -  1 cup 2-inch pieces asparagus -  1/2 cup diagonally sliced snow peas -  1/4 tsp. grated lemon peel

Heat broth in 2-quart saucepan over high heat just to a simmer. Reduce heat to low and cover.

Meanwhile, melt I Can't Believe It's Not Butter!® Spread in 3-quart saucepan over medium heat and cook onion, carrots and mushrooms, stirring occasionally, 5 minutes or until tender. Add rice and cook, stirring frequently, 2 minutes. Stir in lemon juice and cook until absorbed, stirring frequently. Stir in hot broth, 1/2 cup at a time, stirring frequently, until all broth is absorbed and rice is creamy, stirring in broccoli, asparagus, snow peas and lemon peel with last 1/2 cup broth. Sprinkle, if desired, with chopped fresh parsley and ground black pepper.