Lunch: Spring Risotto with Peas and Zucchini

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.

Ingredients

2 can reduced-sodium chicken broth
3 tbsp. butter
1 lb. zucchini
1/2 c. finely chopped onion
1 1/2 c. arborio rice
1/2 c. dry white wine
1 c. frozen peas, thawed
1/2 c. grated Parmesan cheese
Coarse salt and ground pepper

Instructions

Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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