Spring Risotto With Peas And Zucchini

Name: Spring Risotto With Peas And Zucchini
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 liters Arborio rice; 3 Tbsps butter; 6 servings Coarse salt and ground pepper; 118 milliliters dry white wine; 118 milliliters finely chopped onion; 118 milliliters grated Parmesan cheese plus more for serving; 237 milliliters frozen peas thawed; 2 cans 14 5 ozs each reduced sodium chicken broth; 1 large to 2 large zucchini 1 lb cut into 1 2 inch cubes

Spring Risotto With Peas And Zucchini might be just the Mediterranean recipe you are searching for. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 1869 calories, 69g of protein, and 22g of fat each. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Spring. A mixture of arborio rice, parmesan cheese, reduced sodium chicken broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. From preparation to the plate, this recipe takes around 1 hour.