Risotto is one of my favorite things to make. Its easy, fairly quick, and its a one-pot creation. A lot of people are intimidated by it.. but its nothing to fear. Its easier than you think. Its true; you have to keep an eye on it, and stir it frequently, but if you stir it too much it gets gluey anyway so its better to have a slightly more laissez-faire attitude with it. Risotto is another impressive dish that is deceptively simple. I make parmesan risotto all the time, and in the winter I make risotto col vino too. But this is a nice alternative. Risotto with peas and zucchini, to remind us that spring is indeed around the corner. I omitted the zucchini, I didn’t have any anyway. But I’m listing the recipe in its entirety.
For this recipe you can substitute a half cup more of broth instead of the white wine if you wish. Use frozen peas for this- canned peas are too soggy. You want a fresh taste, not a soggy canned taste. Traditionally risotto is a side dish, but I find it works well as a light meal. Adding some cooked shrimp when its done is also a great meal idea.
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
- ½ cup finely chopped onion
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 1 cup frozen peas, thawed
- ½ cup parmesan cheese
- Heat broth 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 ¼ 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.
I like to serve it in bowls with big hunks of crusty bread. Enjoy!