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RECIPES Recipes from readers of WAVE Journey. Spring Risotto with Peas and Zucchini Serves 6 You will need: 2 can (14.5 ounces each) reduced-sodium chicken broth 3 tbsp 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, plus more for serving Directions: Spring Risotto With Peas And Zucchini 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. Reduce heat to a 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. Cook, adding 1 cup hot broth at time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 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. For More Recipes Email your favorite recipes to WAVE Journey |
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| Women's Adventures, Vacations & Experiences ~ Your Journey Starts Here! |
A Woman's Directory For Travel and Life.