187 d inners
4
Continue to cook and stir, adding a cup of broth and waiting until the liquid has been completely absorbed before adding the remaining broth, Âź cup at a time. Cook, stirring constantly, until the rice is tender, about 30 minutes. Add the zucchini and peas and cook for about 2 minutes, until the peas are bright green. Remove the risotto from the heat and stir in the remaining 1 tablespoon butter and the grated cheese. Serve immediately.
Serves 4 to 6
h Variation
Butternut Squash Risotto: Substitute 1 pound diced butternut squash for the zucchini. Replace the wine with additional chicken broth. Garnish with crispy, crumbled bacon for an extra treat.