I adore risotto but it’s made with a lot of butter so I rarely order it in a restaurant (remember dining inside a restaurant? Sigh.) And I’ve always been too intimidated to try it at home; what if it was a fail after all that stirring?
Chef Gabrielle Hamilton’s recipe for a risotto-like dish made with zucchini and fresh peas inspired me to give a recipe requiring 20 minutes of stirring a try. It looked pretty easy (other than the stirring) and had not one but two vegetables—and they’re easy: fresh peas require zero prep, and baby zucchini is easy to slice.