It’s almost Spring here in Boston. Well technically, it is Spring, but after last weekend’s rain and sweatshirt-a-thon, I’m not so sure.
Almost Spring calls for Spring-time recipes, which is what led me to this risotto recipe.
The main problem I have with risotto.
Is that it is a painstakingly slow process.
And that I must fight the urge to eat the risotto right away.
Or even 20 minutes into cooking because it still tastes awful (not that I’ve tried).
Luckily, I always make a large batch, so I will be able to eat leftovers all week without having to wait as long. phew.
Spring Risotto with Peas and Zucchini
from Everyday Food
- 2 cans (14.5 ounces each) 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
- 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.
- 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.
- 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. Serves 6.
CoSkay Note:
I’ve now made this recipe twice altering the type of chicken broth used. The original recipe calls for reduced sodium chicken broth. The first time I used College Inn, regular because I had it in my pantry already. The second time 365 Reduced-Sodium Chicken Broth (Whole Foods’ private label) was used. The winner: College Inn. I’m not sure if it were the difference in brands or the reduced sodium that made the difference, but the College Inn version produced a more pronounced flavor. I also added a cup of chopped onion instead of a half cup each time because I like onion and it produces a very subtle flavor in this recipe.
