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    You are in: Home / Recipes / Spring Risotto With Peas and Zucchini Recipe
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    Spring Risotto With Peas and Zucchini

    Spring Risotto With Peas and Zucchini. Photo by NOBODY12345

    1/1 Photo of Spring Risotto With Peas and Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    Miss Banana's Note:

    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. Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on October 06, 2007

      45

      I used this recipe in my Italian cooking class. The class had requested a risotto recipe but I'm not keen on risotto. This recipe has persuaded me to change my mind. The only change I made was to reduce the amount of salt but then I didn't have sodium reduced stock.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spring Risotto With Peas and Zucchini

    Serving Size: 1 (314 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 336.7
     
    Calories from Fat 84
    25%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.4 g
    27%
    Cholesterol 22.6 mg
    7%
    Sodium 243.5 mg
    10%
    Total Carbohydrate 48.5 g
    16%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.2 g
    12%
    Protein 11.2 g
    22%

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