Recipe

Spring Risotto With Peas N Zucchini Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 7 months ago Creamy delicious rice and veggies make a delightfully pleasing and satisfying brunch with a salad or as a side dish. Prep:60m Cook:60m Servings:6	Mystic_rive
	rich and creamy risotto is italianstyle comfort food if you like you can leave out the wine and replace it with an equal amount of broth

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noir

trigger

Ingredients

Spring Risotto with Peas and Zucchini

2 cans (14.5 ounces each) reduced-sodium chicken broth

3 tablespoons butter

1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes

Coarse salt and ground pepper

1/2 cup finely chopped onion

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 cup frozen peas, thawed

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.

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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Comments

trigger 1 year, 7 months ago 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

noir 1 year, 7 months ago said:
Excellent! :)

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