Spring Risotto with Peas and Zucchini
Rich and creamy, risotto is Italian-style comfort food. If you like, replace the wine with an equal amount of broth. Arborio rice makes the creamiest risotto, but you can substitute medium-or long-grain white rice.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Heat the broth and 2 1/2 cups 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 the zucchini to a plate.
Step 2
Reduce the 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.
Step 3
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.
Step 4
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.
