Champagne Risotto Primavera
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Champagne Risotto Primavera
ingredients
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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
preparation
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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