pea, leek + zucchini risotto

ever the optimist, i took the few warm days we had last week (65 degrees, people!) as a sign that spring was on it's way. now, i'm no weather woman but the power of positive thinking can do wonders for your heart and soul.

in fact, i'm currently choosing to ignore the dark grey, rain-filled clouds that have settled heavily over our sleepy neighborhood, replacing the once beautifully blue skies. clearly, i'm hoping this dramatic weather change is only temporary. i mean, if Punxsutawney Phil predicted that warmer and sunnier times are to come, it must be true...

in an effort to add a little food-related sunshine to our little home, i whipped up a spring-y risotto dish chalked full of yummy, green veggies.

pea, leek + zucchini risotto

you'll need...

3 1/2 cups low-sodium vegetable broth

2 1/2 cups water

2 tablespoons unsalted butter

about 1 pound zucchini, cut into 1/2-inch cubes

coarse salt and black pepper

1 small onion, finely chopped

1 leek, sliced lengthwise and finely sliced

3 cloves garlic, minced

1 1/2 cups Aborio rice

1/3 cup dry white wine

1 1/2 cups frozen peas

1/2 cup grated Parmesan cheese

then you'll have to...

heat broth and 2 1/2 cups water in a small saucepan over low heat to keep warm. meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. add zucchini and season to taste with salt and pepper. cook until zucchini is golden (about 8 - 10 minutes), stirring often. transfer zucchini to a plate.

reduce burner heat to medium-low. add onion and leek, cooking until soft (about 4 minutes). add garlic and cook for 1 minute. season lightly with salt and pepper. bump up the heat to medium. add rice and cook, stirring often, until translucent around edges (about 3 minutes). add wine and cook, stirring constantly, until absorbed (about 2 minutes).

add 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is al dente (this process should take about 30 minutes)

add cooked zucchini and peas, cooking until peas are bright green and warmed through.

remove from heat and stir in Parmesan cheese. serve immediately, topping with more cheese if desired.

recipe adapted from martha stewart