2 medium zucchini, ends removed, cut into 1/4 inch half moons
1 C fresh peas
2 tbsp avocado oil or vegetable oil
2 small spring onions or 1/2 small yellow onion, chopped
2 cloves garlic, peeled and roughly chopped
2 C Arborio rice
6–7 C chicken stock
2 tbsp unsalted butter
Freshly ground black pepper
1/3 C freshly grated parmigiano reggiano
Italian parsley, chopped for garnish
Extra virgin olive oil
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 occasionally. Add a generous pinch of sea salt. Continue cooking for another 10 minutes, stirring occasionally, 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 C broth, stirring constantly with a wooden spoon. When there is no more liquid in the risotto pan, add another 1/2 C 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 add salt and pepper. Scoop the risotto into individual bowls and finish with a drizzle of olive oil and chopped Italian parsley.