Spring Risotto With Peas and Zucchini
Ingredients
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth
- 3 tablespoons butter
- 1 -2 large zucchini, cut into 1/2-inch cubes (1 pound)
- coarse salt
- 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
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