Greek-Style Vegetable Risotto

Ingredients

  • 1 large zucchini ch dice
  • Kosher salt and freshly ground pepper
  • 1 pound(s) arborio rice
  • 1 1/2-pound bunch of arugula
  • 0.25 cup(s) extra-virgin olive oil
  • 4 scallions
  • 6 cup(s) vegetable stock or low-sodium broth
  • + 3 more ingredients
    • 0.5 cup(s) frozen peas
    • Freshly grated Parmesan cheese
    • 1 small onion

1. In a medium saucepan, bring 5 cups of the vegetable stock to a simmer. In another medium saucepan, heat 2 tablespoons of the olive oil. Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes. Add the rice and cook, stirring, for 1 minute...

View full recipe at Food & Wine

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