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.
Prep time: 1 Hour
Total time: 1 Hour
Yield: Serves 6
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 3 tablespoons butter
- 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
- 1/2 cup grated Parmesan cheese
- 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.
Tips/TechniquesNote: 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.
Nutrition InfoPer serving: 347 calories; 7.9 grams fat; 10.7 grams protein; 52.2 grams carbohydrates; 3.1 grams fiber