Spring Risotto with Peas and Zucchini

1. 1

   Heat the broth and 2 1/2 cups water in a saucepan over low heat; keep warm.

2. 2

   Meanwhile, melt 2 tablespoons of the butter in a 3-quart saucepan over medium heat.

3. 3

   Add the zucchini; season with salt and pepper.

4. 4

   Cook, stirring often, until the zucchini is golden, 8 to 10 minutes.

5. 5

   With a slotted spoon, transfer the zucchini to a plate.

6. 6

   Reduce the heat to medium-low.

7. 7

   Add the onion; cook until soft, 5 minutes.

8. 8

   Season with 1 teaspoon salt and 1/4 teaspoon pepper.

9. 9

   Raise the heat to medium.

10. 10

    Add the rice; cook, stirring, until translucent around the edges, about 3 minutes.

11. 11

    Add the wine; cook until absorbed, about 2 minutes.

12. 12

    Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25 to 30 minutes total.

13. 13

    Add the zucchini and peas; cook until the peas are bright green, 2 minutes.

14. 14

    Remove from the heat.

15. 15

    Stir in the remaining tablespoon butter and the Parmesan.

16. 16

    Serve, topped with more cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.