spring risotto with peas and zucchini... 1 hour

 
the goods:

2 cans (14.5 ounces each) chicken broth
3 tablespoons butter
2 large zucchini, cut into 1/2-inch cubes
1/2 cup finely chopped onion
1 and 1/2 cup arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup- grated Parmesan cheese, plus more for garnish

 

 

Heat the broth and 2 and 1/2 cup water in a saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons of the butter in a 3-quart saucepan over medium heat. Add the zucchini; season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.

Reduce heat to medium-low. Add the onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise the heat to medium. Add the rice; cook, stirring, until translucent around the edges, about 3 minutes. Add the wine; cook until absorbed, about 2 minutes.

Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25 to 30 minutes total.

Add the zucchini and peas; cook until the peas are bright green, 2 minutes. Remove from the heat. Stir in the remaining tablespoon butter and the Parmesan, Serve topped with more cheese.