Martha Stewart’s Spring Risotto With Peas and Zucchini

May 09, 2023May 9, 20230 2
Healthy and flavorful Spring Risotto with Peas and Zucchini
in Risotto

Prep

10 min

Cook

35 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cans reduced-sodium chicken broth
3 tablespoons butter
1 -2 large zucchini , cut into 1/2 inch cubes
coarse salt & fresh 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
1/2 cup grated parmesan cheese

Nutrision Information

Servings Per Recipe
6
Calories
340
Sugar
4g
Fat
11g
Martha Stewart's Spring Risotto with Peas and Zucchini is the perfect meal for a light, Spring dinner. This delicious risotto is packed with flavor and is relatively easy to make, making it a great option for any night of the week. The combination of zucchini, peas, and parmesan cheese makes this dish filling and satisfying, while also being healthy and nutritious. Whether you're an experienced cook or new to the kitchen, this recipe is sure to be a hit at your next dinner party or family meal.

Instructions

1.In a medium saucepan, bring the chicken broth to a simmer over medium heat.
2.In a large saucepan, melt 2 tablespoons of butter over medium heat.
3.Add the zucchini and a pinch of salt and pepper, and sauté for 3-5 minutes, or until the zucchini is tender.
4.Transfer the zucchini to a separate plate and set aside.
5.In the same saucepan, melt the remaining tablespoon of butter over medium heat.
6.Add the onion and a pinch of salt and pepper, and sauté for 2-3 minutes, or until the onion is translucent.
7.Add the arborio rice and stir for 2-3 minutes, or until the rice is toasted.
8.Add the white wine and stir until the wine has mostly evaporated.
9.Add the chicken broth, one ladleful at a time, stirring constantly until each addition of broth has been absorbed before adding more.
10.Continue this process until the rice is al dente, usually taking around 20-25 minutes total cook time.
11.Add the peas and zucchini, folding them into the risotto until heated through.
12.Remove from heat and stir in the grated parmesan cheese.
13.Serve and enjoy!

PROS

This Spring Risotto is filling, flavorful and packed with vegetables, making it a great option for anyone looking for a healthy meal.

The recipe can be customized with different vegetables for a variety of flavors and textures.

CONS

Risotto can be time-consuming and takes attention and care in the cooking process, but the result is well worth the effort.

This recipe, while delicious, is higher in carbohydrate content and may not be suitable for those on a low-carb diet.

HEALTH & BENEFITS

This Spring Risotto is packed with nutritious vegetables, including zucchini and peas, which are both low in calories and high in fiber.
The dish is also high in protein thanks to the chicken broth and parmesan cheese, which makes it a great option for anyone looking to maintain muscle mass and curb hunger.
The risotto also contains vitamins and minerals including vitamin C, vitamin A, and potassium, which are all essential for optimal health.

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