Recipe: Spring Risotto with Peas and Zucchini

SPRING RISOTTO WITH PEAS AND ZUCCHINI

"Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth."

2 cans (14.5 ounces each) reduced-sodium chicken broth
2 1/2 cups water
3 tablespoons butter
1 to 2 large zucchini (1 pound), cut into 1/2-inch cubes
Coarse salt and ground black pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice, uncooked*
1/2 cup dry white wine (or additional chicken broth)
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese (plus additional for garnish)

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 onion with 1 teaspoon salt and 1/4 teaspoon black 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.

*Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.

Makes 6 servings
Source: Everyday Food cooking show