Risotto with Zucchini and Peas

Lorenza Ávila
Follow this recipe step by step and you will have a delicious Italian risotto!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 3/4 cups chicken broth
  • 3 tablespoons butter
  • 2 zucchinis, cut into small cubes
  • pepper
  • 1/2 cups onion, finely chopped
  • 1 1/2 cups risotto rice, arborio
  • 1/2 cups dry white wine
  • 1 cup frozen peas, thawed
  • 1/2 cups Parmesan cheese, grated
Preparation
1h
0 mins
Low
  • Heat the chicken broth and 2 and a half cups of water in a saucepan over low heat, keep warm.
  • Melt 2 tablespoons of butter in another saucepan over medium heat.
  • Add the cubed zucchini and season with salt and pepper.
  • Cook the zucchini, stirring until browned, about 8-10 minutes. Transfer to a plate and set aside.
  • Reduce the heat to medium-low. Add the chopped onion and cook for 5 minutes until soft.
  • Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Increase the heat to medium and add the rice, stirring until the edges are translucent, about 3 minutes.
  • Add the wine and cook until absorbed, about 2 minutes.
  • Cook the rice, adding 1 cup of hot chicken broth at a time. It should be stirred until all the liquid is absorbed before adding more broth.
  • Continue adding hot chicken broth and stirring until absorbed, about 25-30 minutes, until the rice is tender.
  • Add the zucchini and peas. Cook until the peas turn bright green, about 2 minutes.
  • Remove from heat and add the rest of the butter and the Parmesan cheese.
  • Serve and sprinkle more Parmesan cheese on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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