bits and pieces

I figured I should try a non-Asian dish for once, so I went with the lovely Spring Risotto with Peas and Zucchini recipe from the Everyday Food book. The photo just makes it look so nice, with the green of the zucchini and peas popping out from the risotto, and it is spring after all, so why not?

This was my first attempt at risotto and my first time cooking with wine, so I definitely learned a few things. Like that risotto requires lots of stirring (oy!), and that I should have remembered to buy a corkscrew before I’d already started the prep for cooking (Oops! But I don’t drink wine, so why would I have had one?). Also, I didn’t have a good onion — I think I accidentally threw away the good one instead of the bad one last week — so I had to skip that part. Oh, and I didn’t halve part of the broth and water mixture, so I had to toss what was left and make a new batch to compensate.

Despite the few mistakes, I think it turned out pretty well, and I would definitely make it again, with an onion and the proper broth proportions. And maybe less parmesan cheese (for my stomach’s sake). :)

Here’s the recipe for reference:

Spring Risotto with Peas and Zucchini
Serves 6

• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 3 tablespoons butter
• 1 to 2 large zucchini (1 pound), peeled and 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

Directions

1. 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.
2. Reduce heat to 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.
3. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
4. 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.