RISOTTO WITH PEAS AND ZUCCHINI
Note: Arborio rice makes the creamiest risotto, but you can substitute medium- or long-grain white rice. From "Great Food Fast," from the editors of Martha Stewart Living.
• 2 (14.5-oz. each) cans chicken broth (preferably reduced-sodium)
• 3 tbsp. butter, divided
• 1 to 2 large zucchini (1 lb.), cut into 1/2-in. cubes
• Coarse salt and fresh ground pepper
• 1/2 c. finely chopped onion
• 11/2 c. Arborio rice (see Note)
• 1/2 c. dry white wine
• 1 c. frozen peas, thawed
• 1/2 c. grated Parmesan cheese, plus more for garnish
Heat broth and 21/2 cups water in a saucepan over low heat; keep warm.
Meanwhile, melt 2 tablespoons of 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 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.
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.