Spring Risotto with Zucchinis and Peas

Helga Glaesel de Blandingabril 12, 2012

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This was my first time making risotto. I don’t know why I hadn’t tried making it at home before. I called Kitty up to double check the recipe with her, since she has made risotto many times before, and I did find that the amount of liquid that this recipe calls for it too much, so I just stored whatever was left to use in something else. I followed the directions of my risotto package, which said that I had to add liquid a cup at a time, and that the rice should be cooked in about 16 minutes. I encourage you to follow the instructions on the package of whatever brand of risotto you get in terms of how much liquid and how much time it takes to cook through. I followed this recipe in all the steps, except in the amount of liquid and time it took for the rice to cook. If I would have left that thing cooking for 30 minutes, I would have ended up serving slop that day.

I was very pleased with the recipe, it came out creamy, delicious, cheesy and very flavorful. I love peas, so I put in more than 1 cup. I think I’ll make this again soon!

Helga

Spring Risotto with Zucchinis and Peas

Recipe adapted from Martha Stewart
Serves 6

Ingredients:

2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
1 to 2 large zucchini (1 pound), 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

Procedure:

Heat broth and 2 ½ 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.