Risotto with Zucchini and Peas

Risotto with Zucchini and Peas

I was always a bit intimidated to make risotto - it can be really great or go south very quickly - but after many years of fiddling with my recipe, I feel like it's just right. A disclaimer: It is time intensive, you must stay with it at all times, but it is worth every minute of it!

Ingredients:

2 cans (14.5 oz) chicken stock

3 tablespoon unsalted butter

1 zucchini, large, cubed

1/2 c onion, diced

salt and pepper

1 1/2 c arborio rice

3/4 c dry white wine

3/4 c frozen peas, thawed

1/2 c parmesan cheese, grated

Parmesan cheese, shaved, for garnish (optional)

Directions:

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

2. Melt 2 tbsp butter in a 5 qt pot over medium heat. Add the zucchini and onions, season with salt and pepper. Cook stirring frequently until the vegetables are golden tender, about 8 minutes. Transfer the vegetables to a plate with a slotted spoon; set aside.

3. Keep the heat at medium and add the rice. Cook stirring until the grains are translucent on their edges. Add the wine; cook until liquid is absorbed, about 2 minutes.

4. Cook the rice, adding 1/2 cup of the stock at a time. Stir the rice constantly until the liquid is just absorbed before adding more stock. Repeat the process cooking until tender, about 25 to 30 minutes.

5. Stir in the vegetable mix and the peas until the peas are bright green, about 2 more minutes. Remove from heat, Stir in the parmesan cheese and serve immediately, garnishing each bowl with the shaved cheese.