Risotto with Zucchini

Adapted from a Martha Stewart recipe, here is a flavorful risotto that is perfect on its own with white wine and a mixed greens salad or paired with fish. Using a combination of green and yellow zucchini brightens up the dish. Be patient with risotto as it can quickly turn dry. Don't try to multi-task when you make this, follow the directions and it will turn out perfectly!

2 1/2 cups water
2 boxes (14.5 ounces each) reduced-sodium chicken or vegetarian broth (Pacific organic is best)
3 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 or shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine (Lange or Clois Du Bois Chardonnay)
1/2 cup freshly grated parmesan cheese, plus more for garnish

Optional: 1 cup fresh or thawed frozen peas,

Directions

Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons 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.

Reduce heat to medium-low. Add onion or shallots; 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.

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.

Add zucchini and optional peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.