Fresh Pea and Zucchini Risotto with Pistachio Pecorino

This recipe is perfect for spring entertaining! If you cannot find pistachio pecorino you can substitute for parmegaiano

Yield 4 servings

Ingredients 

2 cups arborio rice

1/2 onion finely chopped 

3 cloves garlic minced

2 tablespoons olive oil

1/4 cup white wine 

4 litres chicken stock (any stock can be substituted) 

1 cup peas  

1 zucchini chopped

1/2 cup parmigiano cheese grated or pecorino

season with salt and pepper

Method:

1. In a large pot bring the chicken stock to a boil, lower the heat to a slow simmer. 

2. In large wide based pot over medium heat add the olive oil, add the onions and sauté until the onions are translucent about 2-3 minutes then add the chopped garlic and continue to sauté for an additional 2 minutes. 

3. Add the rice, stir using a wooden spoon. This step is very important you want yo toast the rice and make sure each grain is coated with olive oil. 

4. Deglaze by add the white wine, be sure to scrape the bottom of the pot the release any crispy bits. Cook another 1 minute.

5. Lower the heat to low. Start to add the stock a label at a time, stir in-between each addition and be sure the sock is absorbed before adding the next ladle This process should take about 30 minutes. Be sure the stock is hot when adding each addition. 

6. Once the rice is almost cooked through add the peas and zucchini, cook an additional 3 minutes on low. Season with salt and pepper to taste.

7. Garnish with parmigiano cheese and enjoy!