I still have some prosecco sitting around after New Years Eve that I don’t want to go to waste. It’s already open so there’s really no way to save it. I usually use leftover wine in my risotto, so why not use sparkling wine instead? After all the food I ate in the past week, I thought I should probably incorporate some vegetables into my risotto as well. I adapted a Weight Watchers recipe to incorporate the sparkling wine.
 
Ingredients:
- 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
Dice the zucchini and red bell pepper.
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.
Add the rice, stirring to coat. Cook for another 2 minutes or until the rice begins to become translucent.
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.
Add the chicken broth 1/2 cup at a time. The rice should plump up quite a bit.
When out of chicken broth, add the edamame and the remaining 1/4 cup prosecco.
Stir to combine and cook until evaporated, another 2 minutes. Remove from heat and stir in Parmesan cheese.
Top with chopped parsley and serve.
Unfortunately, my edamame was very much freezer burned. Blah. Which is a shame because they would have added a nice slight saltiness to the risotto.
Despite that, the risotto was still really good. The zucchini and red pepper added some freshness to the creamy risotto and there was a hint of prosecco in each bite.
Eat as a main dish, so serve as a side with pan seared fish (I prefer salmon).
Oh, FANTASTIC! Delicious, light, colorful and healthy! This one is a winner!
LOVE this dish! So colorful and pretty. Can’t wait to try it.
LOVE this dish! So colorful and pretty. Can’t wait to try it.
Beautiful!Recipe worth trying, thanks for sharing and a Very Happy New Year to you 🙂
What a great idea to add champagne to risotto. Yum! Although, there is rarely leftover champagne in my house, this would give me an excuse to open a bottle. I love the edamame in here too. Yum! Happy New Year!
I love risotto, what a great idea to use champagne!
You had me at the title! I love risotto, and champagne risotto is pretty much food of the Gods, but with a primavera twist? Lovely!
This is perfect for me I am now trying to shed some fats from my waist and I think this meal is for me =)
Champagne risotto sounds so delicious and decadent!! I will have to give it a try as I love risotto. Thanks for sharing 😀
That is such a great idea to use up leftover prosecco! I have a little left in my fridge too – probably need to use it soon! 😉
Oohh I love the idea of champagne instead of wine. And there is nothing better than a delicious risotto! Yours looks beautiful!
This looks AMAZING!! And I was trying to decide what to do with the rest of the champagne 😉
Great idea! This looks like a great “light” meal to start the New Year off right.
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This looks great!!