Zucchini Pea And Mint Risotto Recipe

Zucchini Pea and Mint Risotto is a refreshing and flavorful dish that combines the earthy flavors of zucchini and peas with the aromatic freshness of mint. This creamy and comforting risotto is made with Arborio rice, vegetable broth, Parmesan cheese, and a hint of lemon zest. The zucchini and peas add a pop of color and texture to the dish, while the mint adds a bright and herbaceous note. This risotto is perfect for a light and satisfying meal.

4.6
12 Rating -
Rate
Non Vegdiet
1hr 5minstotal
5minsPrep
1hr Cook
1hr 5m.total
5m.Prep
1hr Cook
Zucchini Pea And Mint Risotto
plan
Bookmark

ingredients serve

Ingredients for Zucchini Pea And Mint Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/2 Medium Zucchini, Diced
  • 1/4 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 1/4 cup Frozen Peas
  • 0.13 cup Grated Parmesan Cheese
  • 0.06 cup Fresh Mint Leaves, Chopped
  • 1/4 Zest Lemon
  • As required Salt And Pepper To Taste

Directions: Zucchini Pea And Mint Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced zucchini and cook until tender, about 5 minutes.
  • STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for 1-2 minutes, until the rice is slightly translucent.
  • STEP 3.Gradually add vegetable broth to the saucepan, about 1/2 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
  • STEP 4.Continue adding broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
  • STEP 5.Stir in frozen peas and cook for an additional 2-3 minutes, until heated through.
  • STEP 6.Remove the saucepan from heat and stir in grated Parmesan cheese, chopped mint leaves, and lemon zest. Season with salt and pepper to taste.
  • STEP 7.Let the risotto rest for a few minutes before serving. Garnish with additional mint leaves and grated Parmesan cheese, if desired.
  • STEP 8.Serve the Zucchini Pea and Mint Risotto hot and enjoy!

Cooking Tips

  • Use Arborio rice for the best creamy texture in the risotto.
  • Add the vegetable broth gradually to allow the rice to absorb the liquid properly.
  • Stir the risotto constantly to prevent it from sticking to the bottom of the pan.
  • Feel free to add other vegetables or proteins to customize the risotto to your liking.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of vegetable broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
  • Serve the Zucchini Pea and Mint Risotto as a main dish or as a side dish with grilled chicken or fish.
  • Garnish with additional mint leaves and grated Parmesan cheese for added flavor and presentation.
Nutrition
value
947
calories per serving
38 g Fat61 g Protein89 g Carbs9 g FiberOther

Current Totals

  • Fat
    38g
  • Protein
    61g
  • Carbs
    89g
  • Fiber
    9g

MacroNutrients

  • Carbs
    89g
  • Protein
    61g
  • Fiber
    9g

Fats

  • Fat
    38g

Vitamins & Minerals

  • Calcium
    146mg
  • Iron
    10mg
  • Vitamin A
    335mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    1mg
  • Vitamin B9
    81mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    34mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    176mg
  • Manganese
    1mg
  • Phosphorus
    713mg
  • Selenium
    53mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp