Spring Risotto with Peas and Zucchini

• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 3 tablespoons butter
• 1 to 2 large zucchini (1 pound), cut into 1/2-inch cubes
• Coarse salt and fresh 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, plus more for garnish

1. Heat the broth and 2 1/2 cups water in a saucepan over low heat; keep warm.
2. Meanwhile, melt 2 tablespoons of the butter in a 3-quart saucepan over medium heat.
3. Add the zucchini; season with salt and pepper.
4. Cook, stirring often, until the zucchini is golden, 8 to 10 minutes.
5. With a slotted spoon, transfer the zucchini to a plate.
6. Reduce the heat to medium-low.
7. Add the onion; cook until soft, 5 minutes.
8. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
9. Raise the heat to medium.
10. Add the rice; cook, stirring, until translucent around the edges, about 3 minutes.
11. Add the wine; cook until absorbed, about 2 minutes.
12. Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more), until tender, 25 to 30 minutes total.
13. Add the zucchini and peas; cook until the peas are bright green, 2 minutes.
14. Remove from the heat.
15. Stir in the remaining tablespoon butter and the Parmesan.
16. Serve, topped with more cheese.

chicken broth, butter, zucchini, salt, onion, arborio rice, white wine, frozen peas, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/spring-risotto-with-peas-and-zucchini-383196 (may not work)