Sunday’s are excellent for spending some time cooking dinner. I try to make something that takes more than 20 minutes once a week and Sunday is normally the only day that I have the time or patience to do so. Yesterday started a bit slow after celebrating the end of the world not happening, but I had been wanting to make this Spring Risotto with Peas and Zucchini since before I hurt my elbow from my Great Food Fast cookbook.
Zucchini has started to be a staple in my kitchen. There are so many wonderful things to make with it. This was no exception, it was so good, even tonight as a leftover. I’m sure I’ve said it before, but I am picky about my leftovers, so you know it was good. I only made a few modification to the original recipe part due to what was in the kitchen. It also took more than 30 minutes to get all the broth added.
- 16 oz. chicken broth
- 3 tablespoons butter
- 2 smallish medium zucchini cut into 1/2-inch cubes
- 3 cloves of garlic chopped- divide in half
- Coarse salt and ground pepper
- 1/2 cup finely chopped red onion
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup frozen peas, thawed
- 1/3 cup grated paramsan cheese
- 1/3 cup grated asiago cheese
- Heat broth and 2 1/4 cups water; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini and half of garlic; 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 and remaining garlic; 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.
- Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and cheeses. Serve, topped with more cheese.