Spring Risotto with Peas and Zucchini

Ingredients

• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 3 tablespoons butter
• 1 to 2 large zucchini (1 pound) 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
• 1/2 cup grated Parmesan cheese

Instructions

1. 1
   Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.