I write poems now

Its my new thing,

I write poems.

Risotto, oh risotto

how I love thee

you are very tasty.

I could eat you everyday

and so with that I will say

risotto, oh risotto

I love you!

Ok so I'm no good at it.
I will stick to graduating and becoming a nurse!

Speaking of, I would like to take this time to thank the good lord

that we no longer have to wear these.

My mom wore them when she graduated 30 years ago...along with a white skirt and white tights.

oh how the times have changed.

Back to food.

This was amazing, as you can tell from my poem.

I want to make every kind of risotto known to man...

in fact maybe that will be my next challenge. 

Ok I will focus on finishing this one first...

ENJOY!

Spring Risotto with Peas and Zucchini

2 cans reduced sodium chicken broth

3 T butter

1-2 large zucchini (1 lb) cut into 1/2 in cubes

S&P

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

Heat broth and 2 1/2 cups water in a saucepan over low heat; keep warm.  Meanwhile, melt 2 T of the butter in a 3 qt saucepan over med heat.  Add zucchini; season with S&P.  Cook, stirring often, until the zucchini is golden, 8-10 min.  With a slotted spoon, transfer the zucchini to a plate.

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

Cook the rice, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until tender, 25-30 min total.  

Add zucchini and peas; cook until peas are bright green, 2 min.  Remove from heat.  Stir in remaining T butter and parmesan (I skipped the extra butter).  

Serves 6.

Paige Rating: *****