Usually, risotto is a laborious task, taking hours (exaggeration) of back-breaking effort (false) in an attempt to reach creamy perfection (true). Here, we've given you a “risotto,” a meal which has the same rich results for less time and arm motion. This has a cornucopia of vegetables and some nice panko crunch for the top. You can tell your dining partner this took you the normal risotto time and effort; we'll never tell.
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, quarter lengthwise, and cut into ½" dice.
Peel and halve shallot. Slice thinly.
Coarsely chop sun-dried tomatoes.
Toast Panko and Cook Zucchini
Place a large pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan. Stir often until toasted, 2-3 minutes.
Remove from burner. Remove panko to a plate.
Wipe pan clean and return to medium-high heat. Add 1 tsp. olive oil, zucchini, and shallot to hot pan. Stir occasionally until lightly browned, 3-4 minutes.
Remove zucchini and shallot to a plate. Season with ¼ tsp. salt and a pinch of pepper.
Make the Sauce
Return pot used to cook pasta to medium-high heat and add ½ cup reserved pasta water, wine, and sun-dried tomatoes. Bring to a boil.
Stir in pasta, ¼ tsp. salt, and a pinch of pepper and return to a boil.
Once boiling, immediately remove from burner. Tear cheese into small chunks and stir into sauce along with butter.
Make the Risotto
Add zucchini, shallot, spinach, peas, and ¼ tsp. salt to pot with sauce. Place over medium heat and stir until spinach is wilted, 1-2 minutes.
If sauce is too dry, add remaining pasta water 1 Tbsp. at a time until desired consistency is reached.
Plate dish as pictured on front of card, garnishing with panko. Bon appétit!