Spring Risotto With Peas and Zucchini

• reduced-sodium chicken broth↗2 cans

  (14 1/2 ounce)

• butter↗3 tablespoons
• zucchini1 -2

  large, cut into 1/2-inch cubes (1 pound)

• coarse salt↗
• pepper↗
• finely chopped onion1⁄2 cup
• arborio rice↗1 1⁄2 cups
• dry white wine↗1⁄2 cup
• frozen peas, thawed↗1 cup
• grated parmesan cheese1⁄2 cup

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.