Recipe: Risotto with Peas and Zucchini

RISOTTO WITH PEAS AND ZUCCHINI

2 cans (14 1/2-ounces each) reduced-sodium chicken broth
3 tablespoons butter, divided use
1 to 2 large zucchini (1 pound), 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
1 cup grated parmesan cheese

PREPARE THE BROTH:
Heat broth and 2 1/2 cups water in a small sauce pan over low heat; keep warm.

SAUTE THE ZUCCHINI, ONION:
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.

SAUTE THE RICE:
Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes.

SIMMER THE RISOTTO:
Add wine; cook until absorbed, about 2 minutes. Continue cooking, 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.

ASSEMBLE, FINISH THE RISOTTO:
Add zucchini and peas; cook until peas are bright green, 2 minutes.

Remove from heat. Stir in remaining 1 tablespoon butter and parmesan.

PRESENTATION:
Serve topped with more cheese.

Makes 6 servings
Adapted from source: Everyday Food from the Kitchens of Martha Stewart Living, April 2004