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Photo of Pea,saffron and zucchini risotto by WW

Pea,saffron and zucchini risotto

Total Time
40 min
5 min
35 min
Earthy saffron, juicy peas and a sprinkling of parmesan make this vegetarian risotto a real crowd-pleaser. A side salad seals the satisfaction deal


Vegetable stock

3 cup(s)

Dried saffron

¼ tsp, strands

Olive oil

1 tbs

Brown onion

1 small, finely chopped


2 clove(s), crushed

Sweet-style white wine


Frozen green peas

1 cup(s)

Grated parmesan cheese

½ cup(s)


3 medium, trimmed, coarsely grated

Fresh lemon rind

1 tsp, finely grated

Arborio rice

1¼ cup(s)


  1. Combine stock and saffron in a small saucepan over medium heat. Cover and bring to the boil. Reduce heat to low and simmer, covered, until required.
  2. Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes. Add garlic, zucchini and rind and cook, stirring, for 2 minutes.
  3. Add rice and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque. Add wine and bring to the boil. Reduce heat to medium and add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid is absorbed. (This should take about 15–18 minutes. The rice should be tender but firm and the risotto creamy).
  4. Add peas and cook, stirring, for 2 minutes. Serve risotto sprinkled with parmesan.


SERVING SUGGESTION: Salad of baby rocket leaves, thinly sliced fennel and cherry tomatoes.TIPS: To speed things up, grate the zucchini in a food processor.Arborio is a thick, short-grain rice that can absorb lots of moisture. When cooked it should be soft on the outside and still have some ‘bite’ in the centre.