Spring Risotto with Seared Scallops

Risotto and polenta have recently been added to my list of favorite foods. This risotto recipe comes from Martha Stewart in her cookbook "Great Food Fast" which I HIGHLY recommend! I love that cookbook! Anyway, this risotto has peas and zucchini. The flavor of this risotto is out of this world! My husband couldn't get enough of it! For those of you wonder what the heck risotto is, it is a rice dish that is made from a short grain rice called Arborio Rice. Risotto is made by adding liquid cup by cup and stirring constantly. This releases the starch in the rice creating a very creamy texture. You would think that there was a load of cream and butter in this recipe because of the creamy texture and the delicious flavor. The truth is I only added about 2 tsp. of Smart Balance spread at the end. The recipe also calls for parmensan cheese, but it tastes great without it. I like to add a dash of salt and a few grinds of black pepepr to mine. I also omitted the wine and used more broth in its place.

I served the risotto with seared scallops...a delicious combination that I think you should try!

2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
Directions
Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.