Comfort food on a cold day

There's nothing better than a bowl of risotto on a cold day (-22 C to be exact). It's filling and delicious and warms the body and the soul.
I made this over the weekend for a potluck. The recipe makes quite a bit, it's vegetarian (as long as you use vegetable broth), and you can make a lot of variations of the recipe.
The recipe is so good that I have to share it! So here it is, courtesy of Martha Stewart's Everyday Food magazine:
Risotto with Peas & Zucchini

2 cans (14.5 ounces each) reduced-sodium chicken broth

3 tablespoons butter

1 to 2 large zucchini (1 pound), cut into 1/2-inch cubes, peeled

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

1/2 cup grated Parmesan cheese

1. 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.

2. 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.

3. 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.

4. 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.

Per serving: 347 calories; 7.9 grams fat; 10.7 grams protein; 52.2 grams carbohydrates; 3.1 grams fiber