Greek-style Vegetable Risotto

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 cups vegetable stock or 6 cups low-sodium broth
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 lb arborio rice (2 cups)
• 1 large zucchini, cut into 1/2-inch dice (10 ounces)
• 4 scallions, thinly sliced crosswise
• 1/2 cup frozen peas, thawed
• 1/2 lb arugula, large stems discarded, leaves coarsely chopped
• kosher salt
• fresh ground black pepper
• freshly grated parmesan cheese, for serving (optional)

Recipe

• 1 in a medium saucepan, bring 5 cups of the vegetable stock to a simmer.
• 2 in another medium saucepan, heat 2 tablespoons of the olive oil.
• 3 add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.
• 4 add the rice and cook, stirring, for 1 minute.
• 5 add 1 cup of the hot stock and cook, stirring, until the stock is absorbed.
• 6 continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more.
• 7 continue cooking until the rice is al dente and the liquid is thickened, about 20 minutes total.
• 8 meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil.
• 9 add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes.
• 10 add the peas and arugula and cook until the arugula is wilted, about 1 minute.
• 11 add the remaining 1 cup of vegetable stock, season with salt and pepper and bring to a simmer. remove from the heat.
• 12 stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute.
• 13 season the risotto with salt and pepper. spoon the risotto into bowls and serve with parmesan cheese if desired.