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Spring Risotto with Peas and Zucchini

44

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.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, April 2004

Ingredients

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 3 tablespoons butter
  • 1 to 2 large zucchini (1 pound), peeled and 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
  • 1/2 cup grated Parmesan cheese

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Notes

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.

Reviews Add a comment

  • ecmother
    11 JUN, 2013
    This is an excellent recipe! I modified it a bit with bite-sized pieces of chicken breast, quickly marinated in an olive oil/lemon juice/white wine mix, and a garlic clove thrown in with the onion. My family devoured the results. Perfect for a rainy spring day!!
    Reply
  • Juliacr
    5 MAR, 2013
    Excellent recipe! I make this for two and it lasts us almost a week. For variation I added 1 tsp each of cumin and cayenne pepper and 1/2 tsp each of tumeric and garam masala, but I'm sure this risotto would be lovely with many other spices too.
    Reply
  • MS11874039
    3 NOV, 2011
    This recipe has become a go-to comfort dinner for me. In winter I use roasted asparagus instead of zucchini, and some chopped fresh rosemary. I also find shallot adds a more subtle flavour to this yummy recipe.
    Reply
  • MS10944325
    4 AUG, 2011
    This recipe is fantastic! It was very simple to make and the payoff was huge! I didn't have enough zucchini, so I added some summer squash. I liked the subtle change in taste that it added.
    Reply
  • lwsourpatch
    5 JUN, 2011
    This was a good recipe, very creamy. The next time I might try it w/o the peas. I like peas, but thought it made the dish a tad sweet. I paired this side dish with the Broiled Shrimp Scampi, and it was a good match. Will make this again.
    Reply
  • haleyfaye
    2 MAY, 2009
    This turned out really delicious! It's very creamy and has great flavor - a definite do again!
    Reply
  • fan4MS
    30 APR, 2009
    I can't wait to make this, saved it to my collection
    Reply
  • juliepmb
    29 APR, 2009
    The first time I made this I cut the recipe in half and it turned out great! But when I made the full recipe it ended up a little mushy but still good. A great recipe!
    Reply
  • redzinner
    14 APR, 2008
    WenchCat: Page 46 of the magazine recipe lists 1/2 cup grated parmesan.
    Reply
  • WenchCat
    13 APR, 2008
    There is parmesan in the directions...but NOT in the ingredient list....how much should I use. I love the ideas of boiling the chicken and then using that broth instead of store bought...also of the broiling it for a few minutes YUMM
    Reply