Streamlined spring risotto

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PREP TIME

15 min

Makes

6 to 8 servings

* PLUS Cooking time: 40 minutes

Ingredients

  • 1 cup frozen peas
  • 1 lemon
  • 1 large onion
  • 1 jalapeno
  • 1 garlic clove
  • 1 tbsp butter
  • 1 1/2 cups arborio rice
  • 1/2 tsp salt
  • 1 cup dry white wine
  • 2 284-mL cans undiluted chicken broth
  • 1 cup water
  • 1 yellow zucchini , or 1 large orange bell pepper
  • 1 ripe avocado
  • 3 green onions
  • 1 cup sour cream , or plain yogurt
  • 1 cup freshly grated parmesan

Instructions

  • Remove peas from freezer. Finely grate peel from lemon. Dice onion. Remove seeds from jalapeño. Mince jalapeño and garlic. Heat butter in a wide saucepan set over medium heat. Add onion, jalapeño and garlic. Cook, stirring often, until onion is soft, about 5 minutes.
  • Stir rice and salt into onion mixture until rice is coated, about 1 minute. Pour in wine and stir until completely absorbed, from 2 to 3 minutes. Stir in peel, broth and water. Increase heat to high and bring mixture to a boil, stirring occasionally. Cover, reduce heat to medium-low or low and simmer, stirring often, for 20 minutes. Meanwhile, dice zucchini.
  • After 20 minutes, stir peas and zucchini into rice mixture. Continue to cook, covered and stirring often, until rice is tender, about 10 more minutes. Meanwhile, peel avocado and discard stone. Dice avocado. Thinly slice green onions. Remove risotto from heat. Stir in sour cream, Parmesan and green onions. Then gently stir in avocado and serve risotto immediately.

Nutrition (per serving)

  • Calories
  • 345,
  • Protein
  • 13.7 g,
  • Carbohydrates
  • 39.5 g,
  • Fat
  • 14.2 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 897 mg.

Our shortcut version lets you indulge in the rich creaminess of risotto without the usual labour-intensive stirring.

Make ahead

Prepare risotto up to point of adding peas and zucchini. To cool risotto quickly, spread out on a baking sheet and refrigerate about 1 hour. Once cold, place in a container, cover and refrigerate up to 1 day. When ready to serve, place risotto in a large microwave-safe bowl. Loosely cover with a piece of plastic wrap, then microwave on medium for 4 minutes. Remove and gently stir in 1/4 cup (50 mL) water to loosen up mixture. Then stir in peas and zucchini. Loosely cover with plastic wrap and microwave on medium until rice is hot and peas are cooked, stirring at 4-minute intervals. This will take from 8 to 12 minutes. Or place mixture in a wide saucepan set over medium heat. Add 1/4 cup (50 mL) water to loosen up mixture and stir frequently until rice is warmed through, about 5 minutes. Add peas and zucchini and continue to cook, uncovered and stirring often, until peas are cooked, from 5 to 7 minutes. Stir in sour cream, Parmesan and green onions, then avocado.