Description
Celebrate the fresh flavors of spring with this creamy risotto featuring sweet peas, tender zucchini, and a hint of white wine. Perfect for a light lunch or a comforting dinner, this dish brings vibrant color and comforting richness to your table.
Ingredients
Scale
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 3 tablespoons butter
- 1 to 2 large zucchini (1 pound) cut into 1/2-inch cubes
- Coarse salt and ground pepper, to taste
- 1/2 cup finely chopped onion
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas, thawed
- 1/2 cup grated Parmesan cheese
Instructions
- In a saucepan, heat butter over medium heat. Add onion and sauté until translucent.
- Stir in Arborio rice, coating each grain with butter, and toast lightly for 1 minute.
- Pour in white wine, stirring until absorbed.
- Begin adding warm chicken broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. Continue for about 15 minutes.
- Add zucchini cubes and continue stirring, adding more broth as needed, until rice is creamy and al dente, about 5 more minutes.
- Fold in peas and cook for another 2 minutes. Remove from heat and stir in Parmesan cheese.
- Season with salt and pepper to taste. Serve immediately.
Notes
- For a vegetarian version, use vegetable broth.
- Substitute quinoa for a gluten‑free option.
- Leftovers store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: B
- Method: Stirring
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 35mg
Keywords: spring, risotto, peas, zucchini, vegetarian