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Spring Risotto

*2 cans (14.5 ounces each) reduced-sodium chicken broth
*2 tablespoons butter 
*1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
*Coarse salt and 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
*2 ½ teaspoons TTOV’s Rosemary Olive Oil

Rosemary EVOO

Step 1
Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.

Step 2
Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.

Step 3
Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.

Step 4
Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in Rosemary Olive Oil and Parmesan. Serve, topped with more cheese.