Martha Stewart'S Spring Risotto With Peas And Zucchini - cooking recipe

Ingredients

2 (14 1/2 ounce) cans reduced-sodium chicken broth
3 tablespoons butter
1 -2 large zucchini, cut into 1/2 inch cubes (1 pound)
coarse salt & 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

Preparation

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.