Rich and creamy, risotto is Italian-style comfort food. Here’s a simple recipe to make the creamiest risotto using Arborio rice, peas and zucchini!
Adapted from: Martha Stewart’s Risotto recipe
Spring Risotto with Peas and Zucchini
- 2 cans (14.5 ounces each) reduced-sodium Vegetable 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
- 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.
- If you want, you can leave out the wine and replace it with an equal amount of broth.