Martha Stewart'S Spring Risotto With Peas And Zucchini

1. 1

   Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 Tbs butter in a 3-quart saucepan over medium heat.

2. 2

   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.

3. 3

   Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 tsp salt and 1/4 tsp pepper. Raise heat to medium.

4. 4

   Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.

5. 5

   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.

6. 6

   Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat.

7. 7

   Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.