Ok so riddle me this. I come home from Austin after completely gorging myself on everything that is delicious, (and in case you didn’t hear, that’s a whole lotta deliciousness) and decide that I’m going to be totally healthy carb free for at least a week. And then what do I decide to make for dinner – well risotto of course. Because risotto is totally carb free. ha. And it doesn’t have any cheese. Double ha! Whatever, I’m over the whole no carb thing. It never works for me.
This is our last week of Spring Fling and we are celebrating fresh beautiful delicious peas! Peas used to totally freak me out – I wasn’t a huge fun unless they were topped with large amounts of butter and salt – but recently that’s all changed. I’ve been picking up fresh peas from the market and shelling them all.by.myself. I know. I’m such a grown up now that I’m 25. And guess what – they totally rock my world.
I’ve been throwing the peas into everything; fresh pea and mint crostini, pea soup, pasta (see the whole no carb thing just never quite works out), hummus, and all sorts of other delectable creations. Perhaps my favorite thou is this Fresh Pea Risotto.
It’s quite easy you see. It’s a combination of slowly cooked Arborio rice with some white wine and chicken stock. Right when it’s about done cooking, I stir in a heaping spoonful of Mascarpone cheese which give the dish this amazing creaminess and depth of flavor. Then toss in some steamed fresh peas and then a little pea puree to give it that extra kick of color. Sprinkle it with some salt, pepper and chives. Pour yourself a big glass of wine, because after all you just made yourself a kick ass dinner, and enjoy!
|Fresh Pea Risotto|
Spring Fling 2011 is a five-week celebration of all things Spring with Margaret from A Way to Garden, Jaden of Steamy Kitchen, and Todd and Diane of White on Rice Couple, Shauna and Danny of Gluten-Free Girl and the Chef, Nicole from Pinch My Salt, some fantastic people from Food Network and Cooking Channel and myself!
Here’s what we’ve been experimenting with over the past few weeks:
Weds April 20th: Asparagus
Weds May 4th: Rhubarb
Weds May 18th: Artichokes
Weds June 1st: Strawberries
Weds June 15th: Peas
And the best part about Spring Fling is everyone gets to join in, click around and share your tips and recipes for the fabulous spring produce we are featuring!
So here’s how it works:
Go ahead and leave your tips/recipes/and favorite links in the comments below my Spring Fling post! Then click around to the other collaborators and do the same. Share your love for the recipe everywhere that way everyone gets to see it and join in on the conversation!!