Pea and Artichoke Risotto

My posts haven’t been as in-depth this week…with the kid issues and that my garden is eating up the rest of my time…spring is here – even if it is acting like, oh, a warm November, and dumping rain – more a deluge of late. I am out late, digging, moving, digging, digging more, leveling and then running in and making a quick dinner while I tend to the house. And…you might think…how does risotto figure into “easy”? Honestly, I find risotto simple and forgivable. It doesn’t need chronic babying like some would have you think, but rather checking in every few minutes and stirring. And you can customize it so easily to the season. Which was spring in this one, denying the cold rain outside.

Spring weather is coming, I am sure I will be complaining by end of next week about the hot n’ sunny weather. My goal is Monday I can show you all the before and after photos of my crazy project!

Pea and Artichoke Risotto

Ingredients:

• 2 Tbsp olive oil
• 1 large sweet onion, diced
• 1 cup arborio rice
• 5 cups vegetable broth
• 1 Tbsp parsley, fresh or dried
• 1 tsp dried basil
• ¼ tsp red pepper flakes
• Ground black pepper, to taste
• 14 ounce can artichokes, drained and chopped
• 1 cup frozen petite green peas, thawed
• 1 large lemon, zested and juiced
• ½ cup freshly grated Parmesan cheese

Directions:

Heat a large skillet over medium, add oil and onion, sauté until tender.

Meanwhile, heat broth boiling, set aside and keep covered.

Stir in rice into onion, cook for a couple of minutes, stirring constantly. Add in a cup of the broth and seasoning, cook until most of the broth is absorbed. Add the remaining broth in small ladles at a time, letting absorb, then repeating. It will take about 25 minutes total.

Stir in artichokes, peas, lemon zest and juice, heat through. Take off heat, stir in Parmesan cheese and serve.

Serves 4.

PS:

If you want vegan, simply leave the cheese out at the end and stir in sesame seeds or similar.

~Sarah