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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.53 Kcal (1401 kJ)
Calories from fat	78.83 Kcal
		% Daily Value*
Total Fat	8.76g	13%
Cholesterol	22.6mg	8%
Sodium	195.3mg	8%
Potassium	106.05mg	2%
Total Carbs	46.18g	15%
Sugars	1.93g	8%
Dietary Fiber	2.01g	8%
Protein	8.84g	18%
Vitamin C	6.3mg	11%
Vitamin A	0.1mg	2%
Iron	0.6mg	3%
Calcium	105.5mg	11%

Amount Per 100 g
Calories	233.47 Kcal (977 kJ)
Calories from fat	55.02 Kcal
		% Daily Value*
Total Fat	6.11g	13%
Cholesterol	15.77mg	8%
Sodium	136.3mg	8%
Potassium	74.02mg	2%
Total Carbs	32.23g	15%
Sugars	1.35g	8%
Dietary Fiber	1.41g	8%
Protein	6.17g	18%
Vitamin C	4.4mg	11%
Iron	0.4mg	3%
Calcium	73.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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