Spring Vegetable Risotto (30 minutes start to finish)

I like to make the portion sizes smaller when I serve it with a grilled chicken tender. If you are looking for a good vegetarian night meal then this would serve that purpose well.  My husband and kids love this, even the baby gobbled it up. It takes three pans to complete this dish but it is completed from start to finish in 30 minutes.

5 Cups Vegetable or Chicken Broth (I used 6 cups broth)

1 1/2 Cup Dry White Wine (I use 1/2 cup white cooking wine-don't know if it's dry or not)

1 Tablespoon UNSALTED Butter

3 Tablespoons Olive Oil

1 Small Yellow Onion, Finely Chopped

2 cups Arborio Rice

1 lb Zucchini, cut into 1/2-inch chunks (1 medium size Zucchini)

2 Cups Frozen Baby Peas

1/4 cup Fresh Mint, minced ( I have never used this, because I don't usually have it on hand)

2/3 Cup Parmesan Cheese

Salt and pepper to taste

Serves 4-6 hearty portions

Cook the risotto:

In a sauce pan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer on low heat. Meanwhile, in a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with 1 Tablespoon of the oil. Add the onion and saute until softened, about 4 minutes.  Add the rice and cook, stirring constantly, until all the grains are opaque and well coated with the fat, about 1 minute.  Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3-4 minutes. Reduce the heat to medium-low and continue to add the liquid about 1 cup at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.

Saute the Vegetable

While the rice is cooking, in a fry pan over medium hear, warm the remaining 2 Tablespoons oil.  Add the zucchini and saute just until softened, about 4 minutes.  Add the peas and cook, stirring, until thawed and heated through, about 2 minutes. Remove from the heat.

Finish the Risotto:

When the rice is tender and cream but grains are still al dente at the center, after about 22 minutes, stir in the sauteed vegetables and the mint and cook for 1 minute to heat through. Stir in the cheese. Season to taste with salt and pepper, divide among shallow bowls, and serve.

Cookbook: William-Sonoma Weeknight p.64