Spring Risotto With Zucchini & Peas


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Serves 4 | Prep Time 45 | Cook Time 30

Why I Love This Recipe

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.


Ingredients You'll Need

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 white wine
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese


Directions

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.


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