Spring Risotto with Peas and Zucchini

2 cans chicken broth

3 Tbsp butter

1-2 large3 zucchini, cut into 1/2 inch cubes

1/2 cup finely chopped onion

1 1/2 cups Arborio rice

½ 1 1/2 cups dry white wine

1 cup frozen peas, thawed

1/2 cup grated parmesan cheese

Heat broth and 2 1/2 cups water in small saucepan over low heat; keep warm.  Meanwhile, melt 2 Tbsp butter in a 3 qt saucepan over medium heat.  Add zucchini, season with salt and pepper.  Cook, stirring often, until zucchini is golden, 8-10 minutes.  With a slotted spoon, transfer zucchini to a plate.  Reduce heat to medium low.  Add onion; cook until soft, 5 minutes.  Season with 1 tsp salt and 1/4 tsp pepper.  Raise heat to medium.  Add rice; cook, stirring, until translucent around edges, about 3 minutes.  Add wine; cook until absorbed, about 2 minutes.  Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25-30 minutes total.  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.

Serves 6