Spring Vegetable Risotto

Name: Spring Vegetable Risotto
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 473 milliliters frozen baby peas; 1 liters vegetable or chicken broth; 355 milliliters dry white wine; 59 milliliters minced fresh mint; 3 Tbs olive oil; 158 milliliters grated Parmigiano-Reggiano cheese; 4 servings Salt and freshly ground pepper, to taste; 1 Tb unsalted butter; 1 small yellow onion, finely chopped; 454 grams zucchini, cut into 1/2-inch chunks

The recipe Spring Vegetable Risotto could satisfy your Mediterranean craving in roughly 52 minutes. This recipe serves 4. This main course has 721 calories, 20g of protein, and 20g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, olive oil, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is perfect for Spring. It is a good option if you're following a gluten free diet.