Jean's Risotto Plus

Elevate your dinner game with *Jean's Risotto Plus*, a creamy and flavor-packed twist on traditional risotto that’s as comforting as it is vibrant. This recipe combines the velvety texture of Arborio rice with the earthy depth of sautéed mushrooms, the fresh crunch of zucchini, and the sweetness of peas. A splash of dry white wine and a hint of zesty lemon bring brightness to every bite, while Parmesan cheese adds a luscious, savory finish. Cooked to perfection with warm chicken or vegetable stock, this risotto is a perfect balance of indulgent and wholesome. Topped with a sprinkle of fresh parsley, it’s a stunning dish ideal for weeknight meals or special occasions. Ready in just 45 minutes, this versatile recipe is your new go-to for a comforting, gourmet-inspired meal.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Arborio rice
• 4 cups Chicken or vegetable stock
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Onion, finely diced
• 2 Garlic cloves, minced
• 0.5 cup Dry white wine
• 0.5 cup Parmesan cheese, grated
• 1 cup Cremini or button mushrooms, sliced
• 1 medium Zucchini, diced
• 0.5 cup Peas (fresh or frozen)
• 1 teaspoon Lemon zest
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

In a medium saucepan, heat the chicken or vegetable stock over low heat to keep it warm while you prepare the risotto.

Step 2

In a large, heavy-bottomed skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the finely diced onion and cook, stirring frequently, until softened and translucent, about 3-4 minutes.

Step 4

Stir in the minced garlic and cook until fragrant, about 1 minute.

Step 5

Add the Arborio rice and stir well to coat the grains in the oil and butter mixture. Toast the rice for 2-3 minutes to enhance its flavor.

Step 6

Pour in the dry white wine and stir until it is mostly absorbed by the rice.

Step 7

Ladle in about 1/2 cup of the warm stock, stirring constantly, and wait until the liquid is mostly absorbed before adding more. Repeat this process, one ladle at a time, until the rice is creamy and tender but still slightly firm to the bite (this takes about 20-25 minutes).

Step 8

While the risotto is cooking, in a separate pan, sauté the mushrooms and zucchini in 1 tablespoon of butter over medium heat until softened, about 5-6 minutes. Set aside.

Step 9

When the risotto is almost finished, stir in the sautéed mushrooms and zucchini, peas, and lemon zest. Cook for another 2-3 minutes to heat through.

Step 10

Turn off the heat and stir in the grated Parmesan cheese and remaining 1 tablespoon of butter. Season with salt and black pepper to taste.

Step 11

Garnish the risotto with freshly chopped parsley before serving. Optionally, sprinkle additional Parmesan cheese on top.

Nutrition Facts

Serving size	(1914.1g)

Amount per serving	% Daily Value*
Calories	1214.6

Total Fat 68.1g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 102mg	0%
Sodium 5346.2mg	0%
Total Carbohydrate 99.1g	0%
Dietary Fiber 11.2g	0%
Total Sugars 19.1g
Protein 39.8g	0%

Vitamin D 14IU	0%
Calcium 628.3mg	0%
Iron 4.4mg	0%
Potassium 1768.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.5%

Protein: 13.6%

Carbs: 33.9%