Prep 1 hr
Cook 1 hr
Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth. Because of its high starch content, imported Arborio rice makes the creamiest risotto. If your market doesn't have it, substitute medium- or long-grain white rice.
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth
- 3 tablespoons butter
- 1 -2 large zucchini, cut into 1/2-inch cubes (1 pound)
- coarse salt
- 1⁄2 cup finely chopped onion
- 1 1⁄2 cups arborio rice
- 1⁄2 cup dry white wine
- 1 cup frozen peas, thawed
- 1⁄2 cup grated parmesan cheese
- Heat broth and 2 1/2 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.
I used this recipe in my Italian cooking class. The class had requested a risotto recipe but I'm not keen on risotto. This recipe has persuaded me to change my mind. The only change I made was to reduce the amount of salt but then I didn't have sodium reduced stock.