Spring Vegetable Risotto

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(1) Course Main Dishes

Ingredients in this Recipe

1 1/2 cups dry white wine
1 lb. zucchini, cut into 1/2 inch chunks
1 small yellow onion, finely chopped
1 Tbs. unsalted butter
1/4 cup minced fresh mint
2 cups arborio rice
2 cups frozen baby peas
2/3 cup grated Parmigiano Reggiano cheese
3 Tbs. olive oil
5 cups vegetable or chicken broth
Salt and freshly ground pepper, to taste

Recipe Preparation

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