Spring Pea Risotto

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

risotto with peas

This Spring Pea Risotto with lemon and mint can be made with fresh or frozen peas. Savory and delicious on its own as a vegetarian dinner, or top it with seared fish or scallops.

subheading: UNITS USM:

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subheading: Pea Risotto:

4 cups vegetable broth or chicken stock, warmed

3 tablespoons olive oil, divided

2 shallots ( or sub 1 leek or 1 white onion) diced

1 cup Arborio rice

½ cup dry white wine (or sub water with 1 teaspoon lemon juice)

2 cups peas, fresh ( blanched) or sub frozen peas

½ cup grated Pecorino cheese or sub-parmesan cheese

zest of one lemon

salt and pepper to taste

¼ cup fresh mint, packed, sliced

Drizzle of truffle oil.

Optional additions: Aleppo Chili flakes or Urfa Biber, microgreens, sauteed mushrooms, pan-seared fish or scallops

Directions at feastingathome.com

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