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 fresh 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
• plus more for garnish

Instructions

1. Heat the broth and 2 1/2 cups water in a saucepan over low heat; keep warm.
2. Meanwhile, melt 2 tablespoons of the butter in a 3-quart saucepan over medium heat.
3. Add the zucchini; season with salt and pepper.
4. Cook, stirring often, until the zucchini is golden, 8 to 10 minutes.
5. With a slotted spoon, transfer the zucchini to a plate.
6. Reduce the heat to medium-low.
7. Add the onion; cook until soft, 5 minutes.
8. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
9. Raise the heat to medium.
10. Add the rice; cook, stirring, until translucent around the edges, about 3 minutes.
11. Add the wine; cook until absorbed, about 2 minutes.
12. Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25 to 30 minutes total.
13. Add the zucchini and peas; cook until the peas are bright green, 2 minutes.
14. Remove from the heat.
15. Stir in the remaining tablespoon butter and the Parmesan.
16. Serve, topped with more cheese.