Today, I’m happy to share one of my all-time favorite Italian recipes: a creamy Risotto with Zucchini and Peas.
This dish is a true comfort food classic, perfect for cozy nights in or impressing guests with its elegant simplicity.
Picture creamy Arborio rice cooked to perfection and infused with the fresh flavors of sweet peas, tender zucchini, and aromatic garlic and onion. Once you try this recipe, I am sure you’ll be hooked.
So grab your ingredients, and let’s start cooking the homemade risotto.
Risotto with Zucchini and Peas
Course: MainCuisine: ItalianDifficulty: Medium4
servings5
minutes40
minutes400
kcal
Indulge in a delightful Risotto with Zucchini and Peas, a savory dish featuring creamy Arborio rice, tender sweet peas, and diced zucchini. Enhanced with aromatic onion, garlic, and a splash of white wine, finished with rich butter and Parmesan cheese.
Perfect for a comforting meal any day of the week!
Ingredients
2 cups Arborio rice
6 cups chicken or vegetable stock (boiling)
8 ounces sweet peas (frozen)
2 small zucchini, diced
1/2 cup grated Parmesan cheese
1 small onion
1 garlic clove
4 tablespoons butter
1 glass white, dry wine (5 ounces)
Directions
- Dice the onion and garlic. Melt half of the butter in a pot and sauté the onion and garlic until translucent.
- Add the rice and toast it for a few minutes, then pour in the wine. Keep stirring.
- Gradually add 1 cup of boiling stock at a time to the rice, stirring frequently. Continue this process until the rice absorbs the liquid.
- Add the diced zucchini and peas once the third cup of stock is absorbed.
- Keep cooking until all the broth is absorbed and the rice is tender.
- Turn off the heat and stir in the remaining butter and grated Parmesan cheese until melted.
Enjoy your creamy risotto!
Notes
- Consistency: Risotto requires constant attention and stirring to achieve the desired creamy texture. Be prepared to dedicate time to the process.
- Ingredient Preparation: Ensure all ingredients are chopped and ready before starting cooking to maintain the risotto's flow and prevent burning.
- Serving Timing: Serve immediately after adding the final butter and Parmesan cheese to enjoy the risotto at its creamy best.
FAQ Risotto with Zucchini and Peas:
1. Can I use different types of rice for this recipe?
Arborio rice is traditionally used for risotto due to its high starch content, but you can experiment with other short-grain varieties like Carnaroli or Vialone Nano.
2. Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will add a vibrant flavor to the dish. Just blanch them briefly before adding them to the risotto.
3. How do I know when the risotto is done?
The risotto is ready when the rice is tender yet slightly al dente and the consistency is creamy. It should have absorbed most of the liquid but still be moist.
4. Can I make this recipe vegetarian?
Yes, simply use vegetable stock instead of chicken stock to make it vegetarian-friendly.
5. Can I omit the wine?
While wine adds depth of flavor to the risotto, you can omit it if desired. Just replace it with an equal amount of additional stock.
6. Can I add other vegetables to the risotto?
Absolutely! Feel free to get creative and add your favorite vegetables, such as mushrooms, asparagus, or bell peppers, for extra flavor and texture. Adjust cooking times accordingly.
7. Can I prepare the risotto ahead of time?
Well, risotto is best served immediately after cooking to maintain its creamy texture, but you can make it a bit ahead and reheat gently with a splash of stock or water.
8. Can I substitute other cheeses for Parmesan?
Parmesan cheese adds a nutty flavor and creamy texture to the risotto, but you can experiment with other hard cheeses like Pecorino Romano or Grana Padano for similar results. Adjust the quantity to taste.
9. How can I prevent the risotto from sticking to the bottom of the pan?
Stirring frequently and using a heavy-bottomed pan can help prevent sticking. If it sticks, add more liquid and stir vigorously to release any stuck bits.
