Spring Risotto with Peas and Zucchini

Name: Spring Risotto with Peas and Zucchini
Yield: 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 fresh 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; 1/2 cup grated Parmesan cheese, plus more for garnish

December 14, 2011

Rich and creamy, risotto is Italian-style comfort food. If you like, replace the wine with an equal amount of broth. Arborio rice makes the creamiest risotto, but you can substitute medium-or long-grain white rice.

Recipe notes

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