RISOTTO WITH PEAS AND ZUCCHINI is a delicious first course that is very creamy and particularly delicate in flavor.
This dish is very easy and quick to prepare with ingredients we surely have at home.
The procedure is not the classic one used for risottos but it’s so good that it’s worth trying!
Prepare it when you have friends over for dinner and I guarantee it will please both adults and children!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups rice
- 5 oz frozen peas
- 2 zucchini
- 1/4 white onion
- to taste vegetable broth
- to taste extra virgin olive oil
- 3 1/2 oz cream cheese
Tools
- 2 Pots
- Wooden spoon
- Knife
- Cutting board
Steps
Wash the zucchini, remove the ends, and with the help of a knife and a cutting board, dice them into small pieces.
Peel and finely chop the white onion and sauté it in a pot with a drizzle of extra virgin olive oil.
Add the zucchini and let them season for a few minutes.
Add the rice and mix carefully.
At this point add the peas, 3 ladles of vegetable broth, and cook for about 12-15 minutes, adding the broth one ladle at a time as the rice absorbs the liquid, and continue stirring.
At the end of cooking, stir in the cream cheese and serve immediately.
Storage and Tips …
Store covered with plastic wrap.
Consume within 2-3 days.
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FAQ
I don’t have cream cheese. What can I substitute it with?
You can replace it with stracchino or mascarpone.
