Name: Spring Risotto With Peas and Zucchini
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters arborio rice; 3 Tbsps butter; 822 grams reduced-sodium chicken broth; 6 servings coarse salt; 118 milliliters dry white wine; 118 milliliters finely chopped onion; 118 milliliters grated parmesan cheese; 237 milliliters frozen peas, thawed; 6 servings pepper; 1 large zucchini, cut into 1/2-inch cubes (1 pound)

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Spring Risotto With Peas and Zucchini

Spring Risotto With Peas and Zucchini might be just the Mediterranean recipe you are searching for. This gluten free recipe serves 6. This side dish has 316 calories, 9g of protein, and 9g of fat per serving. From preparation to the plate, this recipe takes roughly 2 hours. Head to the store and pick up peas, pepper, chicken broth, and a few other things to make it today. It is perfect for Spring.

Ingredients

Servings:

355milliliters

arborio rice 3Tbsps

butter 822grams

reduced-sodium chicken broth 6servings

coarse salt 118milliliters

dry white wine 118milliliters

finely chopped onion 118milliliters

grated parmesan cheese 237milliliters

frozen peas, thawed 6servings

pepper 1large

zucchini, cut into 1/2-inch cubes (1 pound)

DifficultyExpert

Ready In2 hrs

Servings6

Health Score17

Gluten Free

CuisinesMediterranean Italian European

DietsGluten Free

Dish TypesSide Dish

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Spring Risotto With Peas and Zucchini