Zucchini and Pea Risotto

Risotto is very easy to make and I’m sure, if you make this Risotto with Zucchini and Pea, you will totally love it, because it’s really delicious.

The ingredients for this recipe are just a few, and you probably have them in your kitchen, so let’s make this delicious risotto.

Ingredients:

• 200 g of arborio rice
• 600 ml of vegetable stock (more or less)
• 3 shallots
• 150 ml of white wine (optional)
• 1 clove of garlic
• 2 small zucchini, sliced
• 30 g of peas
• parmesan cheese
• salt and pepper
• 1 tablespoon of olive oil

It says that you have to constantly stir when you make risotto, but I noticed that it’s not quite necessary if you have your stove to medium and you check the risotto every 2-3 minutes and you stir.

If you have a good quality pot, you will not have a problem, and your risotto will turn out perfectly.

Prepare all your ingredients and arrange them around the stove to grab them immediately when you need them.

Into a medium pot add the olive oil and saute the shallots for 5 minutes until they become translucent.

Add the chopped garlic and the sliced zucchini. Saute for 5 more minutes to soften them up.

Before you add the stock, pour in the rice and cook for 2 minutes. If you do this step and fry the rice a little bit, it will give to the actual meal a nutty flavor, so make sure you do this if you like that flavor.

Add 150 ml of white wine and stir to release any goodness from the bottom of the pot and for the alcohol to evaporate. Pour in half of the stock and stir.

Let the pot on medium heat and stir every now and then, every 2-3 minutes.

Add stock gradually until the risotto is cooked. Before you turn off the heat, in the last 10 minutes, add the peas and parmesan rind if you have it lying around in the fridge.

I always keep the parmesan rind for risotto. Be sure you don’t throw it away because it adds a lot of flavor to the dish.

Stir again until the rice has sucked up the liquid, but be sure to not overcook the risotto or to leave it dry.

Sprinkle more parmesan if you want and serve the dish immediately.

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Zucchini and Pea Risotto

Yield: 3 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 200 g of arborio rice
• 600 ml of vegetable stock, more or less
• 3 shallots
• 150 ml of white wine, optional
• 1 clove of garlic
• 2 small zucchini, sliced
• 30 g of peas
• parmesan cheese
• salt and pepper
• 1 tablespoon of olive oil

Instructions

1. Prepare all your ingredients and arrange them around the stove to grab them immediately when you need them.
2. Into a medium pot add the olive oil and saute the shallots for 5 minutes until they become translucent.
3. Add the chopped garlic and the sliced zucchini. Saute for 5 more minutes to soften them up. 
4. Before you add the stock, pour in the rice and cook for 2 minutes. If you do this step and fry the rice a little bit, it will give to the actual meal a nutty flavor, so make sure you do this if you like that flavor.
5. Add 150 ml of white wine and stir to release any goodness from the bottom of the pot and for the alcohol to evaporate. Pour in half of the stock and stir.
6. Let the pot on medium heat and stir every now and then, every 2-3 minutes.  
7. Add stock gradually until the risotto is cooked. Before you turn off the heat, in the last 10 minutes, add the peas and parmesan rind if you have it lying around in the fridge.
8. I always keep the parmesan rind for risotto. Be sure you don't throw it away because it adds a lot of flavor to the dish.
9. Stir again until the rice has sucked up the liquid, but be sure to not overcook the risotto or to leave it dry.
10. Sprinkle more parmesan if you want and serve the dish immediately.