Risotto with Peas & Zucchini Flowers Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A springtime risotto combining creamy arborio rice with fresh peas and delicate zucchini flowers. Bright, tender, and elegant, it's a vegetarian main perfect for showcasing seasonal produce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10 zucchini flowers
- 100 g fresh peas, net of pods (- 3.5 oz)
- 1 liter vegetable broth (- ~4 cups)
- 1 shallot
- 100 ml dry white wine (- ~⅓ cup)
- 320 g Carnaroli or Arborio rice (- 11 oz)
- 80 g unsalted butter (- 2.8 oz)
- 100 g grated Parmigiano Reggiano (- 1 cup)
- 3 tablespoons extra virgin olive oil
- 1 pinch black pepper (- (optional))
- 1 pinch salt
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 890mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 206mg
- Calcium
- 295mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 890MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.