Dinner

spring risotto is for Dinner.

spring risotto takes 15 minutes to prepare.

spring risotto takes 60 minutes to cook.

spring risotto makes 6 servings.

The ingredients for spring risotto are:

22 ounces chicken breast
2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1 cup carrots, chopped

Here is how you make spring risotto:

1. Cook chicken breast to your liking, and cut into small pieces.2. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.3. Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.4. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.5. Add zucchini, carrots, peas and chicken; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.Number of Servings: 6Recipe submitted by SparkPeople user PRINCESS.ERICA.

The nutritional information for spring risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 287.1

• Total Fat: 5.3 g
• Cholesterol: 67.1 mg
• Sodium: 1,206.1 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 2.7 g
• Protein: 34.7 g

The dietary needs meet for spring risotto is Low Fat