Side Dish

Spring Risotto with Peas and Zucchini is for Side Dish.

Spring Risotto with Peas and Zucchini takes 60 minutes to prepare.

Spring Risotto with Peas and Zucchini takes 60 minutes to cook.

Spring Risotto with Peas and Zucchini makes 6 servings.

The ingredients for Spring Risotto with Peas and Zucchini are:

2 cans chicken broth
3 tbsp evoo
2 large zucchini (1 pound), cut into 1/2 inch cubes
coarse salt and fresh ground pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup chicken broth
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese, plus more for garnish

makes six 1/2 cup servings.

Here is how you make Spring Risotto with Peas and Zucchini:

1. heat broth and 2 1/2 cups water in a large pan over low heat and keep warm. meanwhile add olive oil to large saucepan over medium heat. Add zucchini, season w/ salt and pepper, cook, stirring often until zucchini is golden; about 8 to 10 minutes. with a slotted spoon transfer zucchini to a plate.2. reduce heat to medium low, add onion and cook until soft, about 5 minutes. season with one tsp salt and 1/4 tsp pepper. raise heat to medium and add rice. cook, stirring until translucent around edges; about 3 minutes. add 1/2 cup chicken broth and cook until absorbed, about 2 minutes.3. cook rice adding 1 cup hot broth at a time. stir until almost all liquid is absorbed before adding more until tender; 25 to 30 minutes total.4. add zucchini and peas, cook until peas are bright green, about 2 minutes. remove from heat, stir in 1 tbsp olive oil and parmesan cheese. serve topped with more cheese if desired. Number of Servings: 6Recipe submitted by SparkPeople user LLKOOLMOM5.

The nutritional information for Spring Risotto with Peas and Zucchini is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 199.1

• Total Fat: 9.7 g
• Cholesterol: 6.6 mg
• Sodium: 637.3 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 2.1 g
• Protein: 7.1 g