Spring Risotto With Peas And Zucchini

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 3 tablespoons butter
• 1 -2 large zucchini, cut into 1/2-inch cubes (1 pound)
• coarse salt
• pepper
• 1/2 cup finely chopped onion
• 1 1/2 cups arborio rice
• 1/2 cup dry wine
• 1 cup frozen peas, thawed
• 1/2 cup grated parmesan cheese

Recipe

• 1 heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. add zucchini; season with salt and pepper. cook, stirring often, until zucchini is golden, 8 to 10 minutes. with a slotted spoon, transfer zucchini to a plate.
• 2 reduce heat to medium-low. add onion; cook until soft, 5 minutes. season with 1 teaspoon salt and 1/4 teaspoon pepper. raise heat to medium. add rice; cook, stirring, until translucent around edges, about 3 minutes. add wine; cook until absorbed, about 2 minutes.
• 3 cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
• 4 add zucchini and peas; cook until peas are bright green, 2 minutes. remove from heat. stir in remaining tablespoon butter and parmesan. serve, topped with more cheese.