Recipe {Spring Pea Risotto}

Wednesday, May 27, 2015

I had very grand plans for this blog post - beautiful photos with peas scattered about and close-up shots of the grains of rice transforming into creamy magic. Then came the time to make the meal and I remembered that risotto is a very active dish that doesn't leave much time for taking photos. At least when the chef is the one taking them. And then I started to get sad - yes, it is real-talk time - about my single status and that I was making a giant pot of risotto for me. I'm nice, smart and have pretty fantastic hair. Dammit, I make risotto on week nights!! I even used homemade chicken stock. I'm a freakin' catch.

But then I took a breath and started to make the meal. I poured myself a glass of wine and turned on some kind of emo-hipster Pandora station. I became immersed in the process of making risotto. The chopping and toasting. The stirring and laddling, watching the broth soak into the rice. And as I stirred the dish and sipped on my wine my attitude changed; I am a catch! I do make risotto on weeknights! Dang my booty is looking good from pilates!

I am so lucky that every day I get to date myself. And be best friends with myself. And that I genuinely like myself. While I am single (and ready to mingle) I am also very content with a Tuesday night making myself a beautiful meal and having plenty of leftovers. And it is okay that there are just a few shots of the finished product. This blog is about keeping it real, and the reality of my life is that I am single and am physically incapable of photographing myself making risotto. This is a truth I am willing and happy to accept.

1 Cup English Peas
2 Cups White Rice {Preferably Arborio}
1/2 Cup Dry White Wine
6 Cups High Quality Chicken Stock
1 Yellow Onion {Chopped}
3 Cloves Garlic {Minced}
2 TBS Olive Oil
2 TBS Butter
1/2 Cup Parmesan Cheese {Grated}
Juice + Zest of 1 Lemon
10 Fresh Mint Leaves {Chiffonade}

1-2 Glasses of Wine {Optional, but recommended for the chef}
Swoon-Worthy Playlist {Mumford + Sons or Civil Wars Pandora Stations}

Tip: To reduce oversalting at the end, lightly salt + pepper the dish every other time you add liquid.

1. In a medium saucepan bring 2 cups of water to a rolling boil. Add the peas and cook for 2 minutes. Drain and rinse with cool water to prevent the peas from overcooking or mushing. Set aside.
2. In a medium saucepan heat the stock over medium heat. 
3. In a large, heavy bottomed pan over medium heat add the butter and olive oil. When the butter is melted add the onions and saute for 3-4 minutes. Add the garlic and saute for 3-4 more minutes, or until the onions are transluscent and soft.
4. Add the rice to the onion and garlic mixture. Stir consistently for 4-5 minutes. Lightly salt+pepper the mixture. Add white wine and stir until absorbed.
5. Add 2 laddles of the chicken stock to the rice mixture and stir until the liquid is completely absorbed. About 3-4 minutes. repeat this process until all of the liquid is gone and the rice is cookied.
6. Add the cheese, lemon, peas and mint. Salt+Pepper to taste.
7. Enjoy the meal and the company {Especially if it is just you!}


  1. You ARE a catch! And I think your cooking methodology with the glass of wine, good tunes and checking yourself out in the mirror is the best way to spend an evening! Plus, regardless of the lack of fancy pants photos, this still looks damn tasty!

  2. I agree with Erin, you are such a wonderful person!! It makes me happy to hear how happy you are with yourself- we all can't wait to see who your lucky man will be. Also- I'll be jealous he will have you to cook fantastic meals. This looks fab!

  3. this looks delicious and you are a huge catch. especially with your a) hair and b) risotto skills. photos be damned, these are a good representation of this delicious food!

  4. I love it! Risotto looks delicious.

  5. Not only are you a catch, but I would choose to NOT share my risotto and wine and keep it all to myself, muahahaha. Besides, sometimes all you need to entice someone to make the finished dish are not the making of shots (which are not ready to eat anyway) but the end product, after all that's what all the cookbooks do right! I quibble with your recommended number of glasses of wine though.

  6. I have a friend who loves Risotto--I'm going to pass this onto her!

  7. As a long-held fan of anything "pea", I like this recipe. "And gosh-darn-it, people like you."

  8. I just barely know you and it's 100% obvious you're an absolute catch! I've never attempted risotto but every time I eat it I love it.