Risotto with Zucchini and Peas dinners
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Just say “risotto” and your mouth waters and your shoulders relax. Lucky are the kids whose mother will stand over the pot and stir for a half hour to make this favorite comfort food!
3½ cups chicken broth or stock, preferably homemade (Basic Chicken Stock, page 98) 3 tablespoons unsalted butter 1 pound zucchini, peeled and cut into ½-inch chunks Kosher salt and freshly ground black pepper
½ cup finely chopped onion 1½ cups Arborio rice ½ cup dry white wine 1 cup frozen peas, thawed ½ cup grated Parmesan cheese
1
Heat the broth or stock and 2½ cups water in a small saucepan over low heat. Keep warm.
2
Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the zucchini and season with salt and pepper to taste. Cook, stirring often, until golden brown, about 10 minutes. Remove the zucchini from the pan and set aside.
3
Add the onion to the pan and cook until soft, about 5 minutes. Season with salt and pepper to taste. Add the rice and cook, stirring, until the edges are translucent, about 3 minutes. Add the wine and cook until absorbed, about 2 minutes.