Spring Risotto With Zucchini & Peas
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)
1/2 cup finely chopped onion
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
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.
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.
Add 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, for 25 to 30 minutes total.
Pairs Well With
Rich and creamy, risotto is Italian-style comfort food. imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.