Name: Risotto with Zucchini and Peas
Prep time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 3 3/4 cups chicken broth; 3 tablespoons butter; 2 zucchinis, cut into small cubes; pepper; 1/2 cups onion, finely chopped; 1 1/2 cups risotto rice, arborio; 1/2 cups dry white wine; 1 cup frozen peas, thawed; 1/2 cups Parmesan cheese, grated

Preparation

Low

Heat the chicken broth and 2 and a half cups of water in a saucepan over low heat, keep warm. Melt 2 tablespoons of butter in another saucepan over medium heat.

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