Spring Risotto with Peas and Zucchini

2 cans (14.5oz) reduced sodium chicken broth
3 Tbs butter
1 to2 large zucchini cut into cubes
Salt and pepper
1/2c finely chopped onion
1 ½ cup Arborio rice
½ cup dry white wine (can be replaced with equal amount of broth)
1 cup frozen peas
½ cup grated Parmesan cheese


Heat the broth and 2 ½ cups water in a saucepan over low heat, keep warm. Meanwhile melt 2 Tbs of the butter in a 3 quart saucepan over medium heat. Add the zucchini season with salt and pepper. Cook stirring often until zucchini is golden brown. With slotted spoon transfer zucchini to a plate
Reduce the heat to medium low. Add the onion cook until soft and season with 1 tsp salt and ¼ tsp pepper. Raise heat to medium. Add the rice, cook, and stirring until translucent around the edges. Add the wine cooking until absorbed.
Cook the rice, adding 1 cup hot broth at a time (stir until almost all the liquid is absorbed before adding more) until tender about 25-30min total
Add the zucchini and peas and cook until peas are bright green. Remove from heat stir in remaining Tbs butter and parmesan cheese. ENJOY!!!