Risotto with Zucchini and Peas

Faced with a zucchini in my vegetable drawer and no good ideas on how to use it, I turned to Martha’s site and ran a search for zucchini. I found a recipe for Risotto with Zucchini and Peas. I’ve made risotto with lots of different ingredients, but never zucchini. This was a basic risotto recipe, except you cook the zucchini in the pan first, then remove them before getting started with the onion, rice and then broth. You add the zucchini and peas in at the end.

I loved this recipe. I am on a quest to add more vegetables into our diet and sticking them in something fabulous like risotto is a great way to eat them without feeling cranky and deprived.  The risotto was creamy. The zucchini kind of melted into the background – you taste the peas more than it. I would use some water in place of some of the broth in this – it had a very strong chicken broth flavor. The kids weren’t around for this, but Mr. MarthaAndMe ate his happily. This has made me wonder what else I could add to risotto in the future.

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