So as I have said before, I’ve gotten into Cook Yourself Thin on Lifetime. Early in the season they made a Risotto with Spring Vegetables that looks wonderful, so I decided I’d make some myself with a few changes to make it more something I wanted to eat. Hmm, I’m starting to see a theme in the vegetables I put in stuff. Carbonara, other pastas, fried rice…
- 1 tablespoon olive oil
- 1/2 a medium onion, diced
- 1 clove garlic, chopped
- 2 medium zucchini, diced
- 1/4 cup scallions (the white part)
- 4 1/2–5 cups low-sodium chicken or vegetable broth
- 8 oz. baby bella mushrooms, rough chopped
- 1/2 cup frozen peas, thawed
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1 1/2 cups short-grain rice (Arborio or Carnaroli)
- 1/2 cup dry white wine
- 1/4 teaspoon pepper
- Combine the oil and onion in a large saucepan over medium heat and cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes.
- Add the garlic and cook 1 minute.
- Add the zucchini; turn the heat to medium-low, and cook until softened and lightly browned, 18 to 20 minutes.
- Meanwhile, bring the 5 cups stock to a simmer in a saucepan.
- When the zucchini is cooked, stir in 1/2 teaspoon salt and the mushrooms and scallions.
- Add the butter and the rice, increase the heat to medium-high and cook, stirring with a wooden spoon, until the rice is translucent, 1 to 2 minutes.
- Add the wine and cook, stirring, until most of the liquid has evaporated, about 1 minute.
- Add 1/2 cup simmering stock and cook, stirring frequently, until most of the liquid has been absorbed, about 2 minutes.
- Continue adding the broth, about 1/2 cup at a time, and cooking, stirring frequently, until the rice is just tender and the mixture is creamy and has the texture of loose porridge, 17 to 20 minutes.
- The rice mixture should bubble away at a good clip. (You may not use all of the stock.) Stir in the peas and Parmesan cheese and season with the remaining 1/4 teaspoon salt, and the pepper.