Best 8 Spring Risotto With Peas And Zucchini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the vibrant flavors of spring with a delectable risotto bursting with fresh peas and tender zucchini. This creamy and comforting dish is a symphony of springtime flavors, complemented by the delicate sweetness of peas and the crisp, refreshing crunch of zucchini. Each bite is a journey through a verdant meadow, where the vibrant colors of the vegetables come alive on your palate. Prepare to be enchanted by this culinary masterpiece that captures the essence of spring in every spoonful.

In this article, you'll find a collection of mouthwatering risotto recipes that showcase the beauty of fresh spring produce. From the classic Italian risotto alla primavera to innovative variations with asparagus, artichokes, and more, these recipes offer a delightful array of flavors and textures. Whether you're a seasoned risotto enthusiast or a culinary novice, you'll find inspiration and guidance in these recipes. So, gather your fresh ingredients, put on your apron, and embark on a culinary adventure that celebrates the bounty of spring.

Let's cook with our recipes!

SPRING RISOTTO WITH PEAS AND ZUCCHINI



Spring Risotto with Peas and Zucchini image

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

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
1/2 cup grated Parmesan cheese

Steps:

  • 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.
  • 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.
  • 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.
  • Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Nutrition Facts : Calories 347 g, Fat 8 g, Fiber 3 g, Protein 11 g

SPRING GREEN RISOTTO



Spring Green Risotto image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 4 servings for dinner, 6 servings for appetizer

Number Of Ingredients 15

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Steps:

  • Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
  • Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
  • When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

SPRING RISOTTO WITH PEAS AND ZUCCHINI



Spring Risotto With Peas and Zucchini image

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.

Provided by Miss Banana

Categories     Long Grain Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

2 (14 1/2 ounce) cans reduced-sodium chicken broth
3 tablespoons butter
1 -2 large zucchini, cut into 1/2-inch cubes (1 pound)
coarse salt
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

Steps:

  • 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.
  • 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.
  • 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.
  • Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Nutrition Facts : Calories 336.7, Fat 9.4, SaturatedFat 5.4, Cholesterol 22.6, Sodium 243.6, Carbohydrate 48.5, Fiber 3.2, Sugar 3.2, Protein 11.3

LEMON RISOTTO WITH PEAS



Lemon Risotto with Peas image

Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 11

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon zest

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

SPRING RISOTTO



Spring Risotto image

With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.

Provided by Elisabeth Prueitt

Categories     Spring     Rice     Risotto     Asparagus     Pea     Sugar Snap Pea     Parmesan     White Wine     Stock     Wheat/Gluten-Free     Dinner

Yield 4-6 servings

Number Of Ingredients 14

1 bunch asparagus, woody ends trimmed, cut into 2-inch/5cm lengths
8 oz/230g English peas, shelled
8 oz/230g sugar snap peas, stems and strings removed
6 oz/170g fiddlehead ferns (optional)
1 Tbsp olive oil
2 cloves garlic, minced
1/2 yellow onion, minced
2 cups/400g arborio or carnaroli rice
1 cup/240ml dry white wine
1 cup/240ml plus 1 qt/960ml chicken stock (homemade or store-bought), hot
2 tsp sea salt, plus more
Ground black pepper
1/2 cup/50g grated Parmesan cheese
1/3 cup/85g store-bought basil pesto

Steps:

  • Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the pot and blanch, just until bright green, about 1 minute. Using a slotted spoon, transfer to the ice water to stop the cooking, about 30 seconds. Transfer the asparagus to a colander to drain. Repeat with the English peas, sugar snap peas, and fiddleheads.
  • Heat the oil in a large sauté pan over medium heat. Add the garlic and onion and sauté just until translucent, about 30 seconds. Add the rice and stir until opaque, about 1 minute.
  • Stir the wine into the rice, bring to a simmer, and cook, stirring periodically, until the rice absorbs the wine, about 5 minutes. Stir in 1 cup/240ml stock and 2 teaspoons salt, return to a simmer, and let cook until the liquid has been absorbed. Spread the rice mixture on a baking sheet and set aside until you are ready to finish the dish, or skip this step and keep cooking, continuing with adding the hot stock.
  • About 15 minutes before you're ready to serve, return the rice mixture to the sauté pan and cook over medium heat. Stir 1 cup/240ml of the hot stock into the rice mixture and cook until the moisture has been nearly absorbed. Season with salt and pepper. Repeat for the remaining 3 cups/720ml of stock, adding 1 cup/240ml at a time. When you still see liquid pooling here and there in the pan, remove from the heat and stir in the blanched vegetables and the Parmesan. Quickly stir in the pesto and serve.
  • Store risotto, covered, in the refrigerator for up to 2 days.
  • Do Ahead
  • To prepare the risotto ahead of time, cook the vegetables and the rice up until you add the wine and 1 cup/240ml of stock. Once the rice has absorbed the liquid, spread the rice and onion mixture on a baking sheet to hold until you're ready to finish cooking. Just before dinner, return the rice to the pot and resume cooking until done.

MUSHROOM RISOTTO WITH PEAS



Mushroom Risotto With Peas image

If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You'll get a vibrant dash of green from the parsley added at the end of cooking.

Provided by Martha Rose Shulman

Categories     dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

6 to 7 cups chicken, vegetable or garlic broth or stock, as needed
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion, or 2 shallots, minced
3/4 to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
2 garlic cloves, minced
2 teaspoons fresh thyme leaves or chopped sage
1 1/2 cups arborio or carnaroli rice
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 cup frozen peas, thawed (optional)
2 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Steps:

  • Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
  • Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
  • Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
  • Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
  • Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
  • Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 961 milligrams, Sugar 2 grams

SPRING ORZO RISOTTO



Spring Orzo Risotto image

I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.

Provided by Jonathan Charbz

Categories     Risotto

Time 1h

Yield 6

Number Of Ingredients 17

2 ½ cups vegetarian chicken-flavored broth
2 cups low-sodium vegetable broth
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
½ medium yellow onion, diced
¾ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
1 medium zucchini, halved lengthwise and sliced
2 cups uncooked orzo pasta
¼ cup dry white wine
1 hard cheese rind
½ teaspoon sea salt
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
½ cup finely grated Grana Padano cheese
½ cup chopped fresh parsley
1 medium lemon, zested and juiced

Steps:

  • Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
  • Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
  • Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
  • Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.

Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g

MARTHA STEWART'S SPRING RISOTTO WITH PEAS AND ZUCCHINI



Martha Stewart's Spring Risotto With Peas and Zucchini image

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. Because of the high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium or long grain white rice.

Provided by Bren in LR

Categories     European

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans reduced-sodium chicken broth
3 tablespoons butter
1 -2 large zucchini, cut into 1/2 inch cubes (1 pound)
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

Steps:

  • Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 Tbs 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.
  • Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 tsp salt and 1/4 tsp pepper. Raise heat to medium.
  • Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
  • 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.
  • Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat.
  • Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Nutrition Facts : Calories 335.5, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.6, Sodium 249.7, Carbohydrate 48, Fiber 3.2, Sugar 3.5, Protein 11.2

Tips:

  • Use fresh, seasonal ingredients for the best flavor.
  • Don't overcrowd the pan when cooking the vegetables. This will prevent them from cooking evenly.
  • Add the peas and zucchini towards the end of cooking so that they retain their鮮豔色彩 and crisp texture.
  • Use a good quality vegetable broth for the risotto. This will add depth of flavor to the dish.
  • Stir the risotto frequently while it is cooking. This will help to prevent the rice from sticking to the bottom of the pan and will also help to create a creamy texture.
  • Season the risotto to taste with salt and pepper.
  • Serve the risotto immediately, topped with freshly grated Parmesan cheese.

Conclusion:

This spring risotto with peas and zucchini is a delicious and easy-to-make dish that is perfect for a light and healthy meal. The risotto is creamy and flavorful, and the peas and zucchini add a pop of color and freshness. This dish is sure to please everyone at your table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #main-ingredient     #preparation     #occasion     #healthy     #rice     #vegetables     #low-fat     #spring     #dietary     #low-sodium     #low-cholesterol     #seasonal     #low-calorie     #low-in-something     #pasta-rice-and-grains     #long-grain-rice     #medium-grain-rice     #squash     #4-hours-or-less

Related Topics