Champagne Risotto Primavera


by: I Can Cook That

Champagne Risotto Primavera


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serves: 4

2 teaspoons olive oil

1 zucchini, diced

1 red bell pepper, diced

1 cup uncooked arborio rice

2 1/2 cups chicken broth

3/4 cup champagne, prosecco, or other sparkling wine, divided

1 cup frozen edamame, thawed

1/4 cup Parmesan cheese

fresh parsley, chopped

Nutrition Facts
Champagne Risotto Primavera

Servings Per Recipe: 4

Amount per Serving

Calories: 322

  • Total Fat: 6.8 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 5.5 mg
  • Sodium: 424.1 mg
  • Total Carbs: 50.3 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 4.1 g
  • Protein: 12.8 g

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1.  Dice the zucchini and red bell pepper.

2.  Heat the olive oil in a large saute pan over medium heat. Add the zucchini and red bell pepper and saute for 2 minutes, stirring.

3.  Add the rice, stirring to coat. Cook for another 2 minutes or until the rice begins to become translucent.

4.  Add 1/2 cup prosecco stirring to combine. Lower the heat to medium low. Once the prosecco has evaporated, add 1 cup chicken broth. Simmer for 5 minutes or until evaporated.

5.  Add the chicken broth 1/2 cup at a time. The rice should plump up quite a bit.

6.  When out of chicken broth, add the edamame and the remaining 1/4 cup prosecco.

7.  Stir to combine and cook until evaporated, another 2 minutes. Remove from heat and stir in Parmesan cheese.

8.  Top with chopped parsley and serve.

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