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I have really been trying to use up all my veggies each week in new ways. Tonight, I made this delicious zucchini and pea risotto with spring onions, using up ingredients I received in my weekly produce delivery from Out of the Box Collective. Spring happiness in a bowl.
In a wide, deep sauté pan or a wide pot, heat the avocado oil on medium high. Add the onion and cook until translucent.
Next, add the garlic, zucchini, and peas. Turn the heat to medium low. Cook for 10 minutes, stirring occassionally. Add a generous pinch of sea salt. Continue cooking for another 10 minutes, stirring occassionally, until the zucchini starts to get some golden color on it. While this is cooking, bring the broth to a steady, slow simmer in another pot.
When the zucchini is golden, add 1 tbsp of butter and the rice. Turn heat to medium high and stir the rice to coat. Add 1/2 cup of broth, stirring constantly with a wooden spoon. When there is no more liquid in the risotto pan, add another 1/2 cup of broth. Continue this for about 20 minutes, adding broth as necessary and stirring constantly. Taste the rice. It is done when it is tender, but still firm to the bite.
When the rice is almost done, about 1-2 minutes out, add the remaining butter and parmigiano reggiano. Stir to combine. Remove the pan from the heat, taste, and correct for salt and pepper.