Martha Stewart's Spring Risotto With Peas and Zucchini

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 Tbs 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 tsp salt and 1/4 tsp 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.
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