Spring Risotto With Peas N Zucchini |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Creamy delicious rice and veggies make a delightfully pleasing and satisfying brunch with a salad or as a side dish. 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:
1. 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.
2. 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.
3. 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.
4. 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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