Zucchini and Pea Risotto
Risotto • Italian
Description
Zucchini and Pea Risotto
Ingredients
- Butter 3 tablespoons
- Chicken Broth 30 fl oz
- Coarse Salt to taste
- Young zucchini 20 oz
- Ground Black Pepper to taste
- Onion 5 oz
- Arborio rice 1½ cups
- Dry White Wine ½ cup
- Frozen green bean pods 10 oz
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
In a saucepan, heat the broth and 2.5 cups of water. Set to low heat and keep warm.
Step 2
Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Add diced zucchini, season with salt and pepper. Cook until golden, stirring, for 8–10 minutes. Use a slotted spoon to transfer the zucchini to a plate.
Step 3
In the saucepan, add finely chopped onion and cook over low heat for 5 minutes, stirring. Season with salt and pepper and increase the heat.
Step 4
Add the rice and sauté, stirring, for 3 minutes.
Step 5
Pour in the wine and let it evaporate, stirring, for about 2 minutes.
Step 6
Cook, adding 1 cup of hot broth at a time, stirring until fully absorbed. Continue adding broth and cook for 25–30 minutes until the rice is tender.
Step 7
Add the zucchini and peas and cook for another 2 minutes. Remove from heat.
Step 8
Stir in the remaining butter and Parmesan.
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