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You are here: Home / Gluten Free / Champagne Risotto Primavera

January 3, 2012 By Kaitlin 15 Comments

Champagne Risotto Primavera

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.
 Champagne Risotto Primavera
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).

Related posts:

Summer Lemon-Vegetable Risotto Mushroom Risotto Beet Risotto Corn, Tomato & Basil Risotto

Filed Under: Gluten Free, Main Dish, Meatless, Sides, Vegetarian Tagged With: Arborio Rice, Champagne, Edamame, Meatless, Parmesan, Parsley, Prosecco, Red Pepper, Rice, Risotto, Sides, Vegetarian, Zucchini

Comments

  1. Ann says

    January 3, 2012 at 7:13 am

    Oh, FANTASTIC! Delicious, light, colorful and healthy! This one is a winner!

    Reply
  2. Eating Deliciously says

    January 3, 2012 at 1:37 pm

    LOVE this dish! So colorful and pretty. Can’t wait to try it.

    Reply
  3. Eating Deliciously says

    January 3, 2012 at 1:37 pm

    LOVE this dish! So colorful and pretty. Can’t wait to try it.

    Reply
  4. Soni says

    January 3, 2012 at 2:56 pm

    Beautiful!Recipe worth trying, thanks for sharing and a Very Happy New Year to you 🙂

    Reply
  5. Maggie says

    January 3, 2012 at 7:43 pm

    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!

    Reply
  6. Erin @ Dinners, Dishes and Desserts says

    January 3, 2012 at 8:32 pm

    I love risotto, what a great idea to use champagne!

    Reply
  7. Kiri W. says

    January 4, 2012 at 1:23 am

    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!

    Reply
  8. raquel@erecipe says

    January 4, 2012 at 4:34 am

    This is perfect for me I am now trying to shed some fats from my waist and I think this meal is for me =)

    Reply
  9. Jennifer (Delicieux) says

    January 4, 2012 at 5:29 am

    Champagne risotto sounds so delicious and decadent!! I will have to give it a try as I love risotto. Thanks for sharing 😀

    Reply
  10. Elyse @The Cultural Dish says

    January 4, 2012 at 4:45 pm

    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! 😉

    Reply
  11. Lacy says

    January 4, 2012 at 8:46 pm

    Oohh I love the idea of champagne instead of wine. And there is nothing better than a delicious risotto! Yours looks beautiful!

    Reply
  12. iheartvegetables.com says

    January 5, 2012 at 4:03 pm

    This looks AMAZING!! And I was trying to decide what to do with the rest of the champagne 😉

    Reply
  13. Emily says

    January 5, 2012 at 6:11 pm

    Great idea! This looks like a great “light” meal to start the New Year off right.

    Reply
  14. foodchem says

    January 9, 2012 at 7:38 am

    develop and consensus through consultation by recognized authority for approval, the common use of and repeated use of a normative documents.

    Reply
  15. sodiumsaccharin says

    March 10, 2016 at 1:49 pm

    This looks great!!

    Reply

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