Mushroom, Pea, and Zucchini Risotto

More garden cooking, this time with your peas and zucchini.  This recipe looks more intense than it really is.  It simply is a lot of stirring.  As in constant stirring.

Minutes to Prepare: 15 

Minutes to Cook: 45 

Number of Servings: 10 as a side dish/first course or 6 as a main dish

(Note, you will want to serve this once it is done, letting it sit will change its creamy texture)

Ingredients

• For Risotto
• 3 1/2 cups low-sodium chicken broth 
• 3 cups water 
• 4 tablespoons unsalted butter  (1/2 stick)
• Salt and Pepper
• 1 large onion , chopped
• 2 medium cloves garlic , minced or pressed through a garlic press
• 2 cups Arborio rice (has to be arborio, you can find it in either the rice aisle, the italian aisle, or the bulk section of your supermarket)
• 3/4 cup white grape juice 
• 1/4 cup white wine vinegar 
• 2 ounces grated Parmesan cheese (about 1 cup)

• For Vegetables
• 2 tablespoons butter or olive oil
• 1 cup zucchini (about 1 - 2 large ones - cut into 1/2 inch pieces)
• 1 cup sliced mushrooms
• 1 cup peas (if using frozen, make sure they are defrosted)

Instructions

1. Mix water and chicken broth - bring to a simmer and keep warm on heat (you do not want it to boil, so keep it at the lowest temp that will keep it warm).  Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini and mushrooms; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. Transfer zucchini and mushrooms to a bowl with the peas.
   
2. Melt 4 tablespoons butter in now-empty skillet over medium heat; when foaming subsides, add onions, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until onions are softened, 6 to 7 minutes. Add rice to skillet and cook, stirring frequently, until grains are translucent around edges and white in middle, about 3 minutes.
    
3. Add grape juice and white wine vinegar and bring to a simmer, stirring frequently, until fully absorbed, 4 to 5 minutes.  When juice and vinegar is fully absorbed, add 3 cups hot broth. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.
   
4. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 2 or 3 more times, until rice is al dente. Off heat, stir in Parmesan and gently fold in vegetables.

There should be twice as many vegetables as seen above.  I did not realize this made as much risotto as it does.

If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. 

Serve immediately.