Spring Risotto with Peas and Zucchini
Celebrate the flavors of the season with this vibrant Spring Risotto with Peas and Zucchini, a creamy and comforting dish that highlights fresh, garden-inspired ingredients. Featuring tender Arborio rice cooked to perfection in a rich vegetable stock, this risotto is elevated with sweet peas, sautéed zucchini, and a hint of fresh herbs like parsley and mint. A touch of grated Parmesan, a splash of dry white wine, and a bright pop of lemon zest make this dish irresistibly flavorful and aromatic. Perfect for a light yet satisfying dinner, this recipe is an ideal way to showcase the produce of spring while mastering the art of classic risotto. Serve it as a main course or a side dish, garnished with extra Parmesan and herbs for an elegant presentation.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 4 cups Vegetable stock
- 1 medium Zucchini, diced
- 1 cup Fresh peas (or frozen, thawed)
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh mint, chopped
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Lemon zest
- to taste Salt
- to taste Black pepper
Instructions
Heat the vegetable stock in a small saucepan over low heat and keep it warm.
In a large skillet or heavy-bottomed pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains look translucent.
Pour in the white wine and stir until it is mostly absorbed by the rice.
Begin adding the warm vegetable stock, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 15-18 minutes, until the rice is creamy and al dente.
While the risotto is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Add the diced zucchini and sauté for 3-4 minutes until tender but still slightly crisp. Set aside.
In the last few minutes of cooking the risotto, stir in the peas, sautéed zucchini, chopped parsley, and mint.
Remove the risotto from heat and stir in the Parmesan cheese, remaining 1 tablespoon of butter, and lemon zest. Season to taste with salt and black pepper.
Serve the risotto immediately, garnished with additional Parmesan and fresh herbs if desired.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
