Spring Pea + Zucchini Risotto

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Spring Pea and Zucchini Risotto is my go-to recipe for the spring season. Whenever I spot fresh English peas in season, I crave this dish. It's fresh, zesty, and completely moorish.

Although I don't consume rice or dairy frequently, I love to indulge in this risotto, which is drenched in organic butter, high-quality Parmigiano Reggiano cheese, and broth. The fresh peas, baby zucchini, parsley, and lemon zest all work together in perfect harmony.

I used to prepare this recipe for my clients, and it truly is a labor of love to make, with each spoonful of broth and careful stirring, resulting in an ultra-creamy texture that is absolutely worth the effort! Let me know if you try it.


  • 1.5 cups Campanini Arborio rice
  • 6 cups chicken broth (veggie broth works as well)
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 cup English peas, ideally fresh or frozen work
  • 1 cup baby zucchini, thinly sliced
  • 3 tablespoons organic butter
  • 1/2 cup grated Parmigiano Reggiano cheese
  • Salt and pepper to taste
  • Fresh lemon zest, for garnish
  • Fresh parsley, chopped, for garnish


  1. In a large pot, bring the chicken broth to a simmer and keep it hot on low heat.
  2. In a small pot boil the English peas, and drain under cold water once cooked to keep bright colour and shape.
  3. In a large, deep pan, melt 2 tablespoons of butter over medium heat. Add the onion and garlic sauté for 2-3 minutes, until translucent.
  4. Add the Arborio rice to the pan and stir until coated in butter and onion mixture. Cook for 1-2 minutes, until rice is slightly toasted.
  5. Pour in the white wine and cook until the liquid has been absorbed by the rice.
  6. Add 1 cup of hot chicken broth to the rice, stirring frequently. Continue adding chicken broth, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
  7. After about 15-20 minutes, the rice should be tender and creamy. At this point, stir in cooked English peas and baby zucchini.
  8. Continue to add chicken broth as needed, until the vegetables are cooked and the risotto is at the desired consistency. This should take about 5-7 minutes.
  9. Stir in the remaining tablespoon of butter and grated Parmigiano Reggiano cheese.
  10. Season with salt and pepper to taste.
  11. Serve the risotto hot, garnished with lemon zest and fresh parsley.