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Risotto with Peas and Zucchini
Serves:8
Origin: Italian
Ingredients:

3 tablespoons COLAVITA Extra Virgin Olive Oil
2 tablespoons unsalted butter
1 medium onion, diced fine
2 cups COLAVITA Superfine Arborio Rice
1 quart Rachael Ray All-Natural Chicken Stock, or as needed, kept hot over very low heat
Kosher salt
Freshly ground black pepper
1/2 cup shelled fresh peas (about 1/2 pound peas in the pod)
1 small zucchini, trimmed and sliced very thin
Lemon juice
1/4 cup freshly grated Parmesan cheese


Preparation:

1. Heat the oil and butter in a heavy 3 quart saucepan over low heat until the butter is foaming. Stir in the onion. Cook, stirring occasionally, until tender and golden yellow but not brown, about 15 minutes. 2. Stir the rice into the pan. Increase heat to medium. Stir until the edges of the rice turn transparent and grains of rice begin to sizzle on the bottom of the pan, about 5 minutes. 3. Continue cooking. Pour enough broth into the pan to cover rice by 1/4 inch. Adjust heat to maintain a lively simmer--but not a steady boil--and simmer, stirring constantly, until the liquid is absorbed and you can see the bottom of the pan when you stir the rice, about 5 minutes. Continue adding liquid, each time adding just enough liquid to cover the rice by 1/4 inch and simmering until the rice has absorbed the liquid and is tender but still firm in the center, about 20 minutes. Season with salt and pepper to taste halfway through the cooking. About 5 minutes before the rice is cooked, stir in the peas. 4. Stir in the zucchini and lemon juice to taste. Remove pan from heat and stir in enough broth to make a creamy sauce. Stir in the cheese. Season to taste and serve immediately.
Per Serving: 294 Calories (33.1% from fat); 11g Fat (4g Sat, 5g Mono, 1g Poly); 11g Protein; 41g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 210mg Sodium.  Food Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.