Spring Risotto With Peas and Zucchini

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)

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.