Risotto with zucchini and green peas
4 servings
30 minutes
Zucchini and green pea risotto is a delicate, creamy Italian dish that combines the freshness of vegetables with the rich flavors of butter and parmesan. It originates from the northern regions of Italy, where risotto is not just food but an art form. Zucchini adds lightness to the dish while green peas contribute sweetness and vibrant color. White dry wine adds a subtle acidity that enhances the flavor of Arborio rice, which becomes wonderfully soft through gradual broth addition. It's an ideal choice for a cozy family dinner or an elegant meal with guests. Risotto pairs excellently with white wine and fresh bread. Cooking it is a pleasure as the process requires slowness and attention, and the result is always impressive.
1
In a saucepan, heat the broth and 2.5 cups of water. Keep it on low heat and maintain it hot.
- Chicken broth: 900 ml
2
Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Add diced zucchini, season with salt and pepper. Cook until golden, stirring, for 8-10 minutes. Use a slotted spoon to transfer the zucchini to a plate.
- Butter: 3 tablespoons
- Young zucchini: 500 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Add finely chopped onion to the saucepan and cook on low heat for 5 minutes, stirring. Season with salt and pepper, then increase the heat.
- Onion: 120 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Add rice and sauté, stirring, for 3 minutes.
- Arborio rice: 1.5 glass
5
Pour in the wine and let it evaporate, stirring for about 2 minutes.
- Dry white wine: 0.5 glass
6
Cook by adding a cup of hot broth, stirring until fully evaporated. Add more broth and cook for 25-30 minutes until the rice is soft.
- Chicken broth: 900 ml
7
Add zucchini and peas and cook for another 2 minutes. Remove from heat.
- Young zucchini: 500 g
- Frozen green peas: 220 g
8
Mix in the remaining butter and parmesan.
- Butter: 3 tablespoons
- Grated Parmesan cheese: 60 g