Spring Risotto With Peas N Zucchini Recipe

Spring Risotto With Peas N Zucchini

From mystic_river1 17 years ago

Creamy delicious rice and veggies make a delightfully pleasing and satisfying brunch with a salad or as a side dish.

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.
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.
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.

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" It was excellent "
noir ate it and said...
Excellent! :)
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" It was excellent "
trigger ate it and said...
I am saving this for fresh garden peas
Rissoto is on my top ten list of foods to share with guest.
Great Joymarie
Michael
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mystic_river1 Bradenton, Florida

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Reviewed by 3 people