Summer Risoto

I am hurrying to squeeze this recipe in before it’s fall! It’ll be here before we know it. Already it is cooling off at nights, even cold! This recipe uses those garden zucchini and peas we all love. Creamy risotto matches well with the zucchini and peas. It makes a great side dish or a light dinner or lunch meal.

2 cans (14.5 each) chicken broth

2 1/2 c. water

3 Tbsp. butter

1 or 2 large zucchini (1 lb), cut into 1/2 inch cubes

coarse salt and black pepper

1/2 c. finely chopped onion

1 1/2 c. Arborio rice

1/2 c. dry white wine or chicken broth

1 c. peas

1/2 c. shredded Parmesan cheese, plus more for garnish

Heat the broth and water in a saucepan over low heat; keep warm. Meanwhile, melt 2 Tbsp. of the butter in a 3 qt. saucepan over medium heat. Add the zucchini; season with salt and pepper. Cook, stirring often, until the zucchini is golden, 8-10 minutes. With a slotted spoon, remove to a plate.

Try not to eat it all. Especially keep it safe from your 3-year-old daughter who can’t stop eating it. Just sayin’.

Reduce heat to medium-low. Add the onion; cook until soft. Season with 1 tsp. salt and 1/4 tsp. black pepper. Raise the heat to medium. Add the rice; cook, stirring until translucent around the edges, about 3 minutes. Add the 1/2 c. wine or broth; cook until absorbed about 2 minutes.

Cook the rice, adding 1 c. hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25-30 minutes total.

Add the zucchini and peas; cook until the peas are bright green, 2 minutes. Remove from heat and stir in the remaining butter and the Parmesan. Serve, topped with more Parmesan.