Recipe: Spring Pea Risotto

Last night we welcomed spring into our lives. Yes, it was snowing outside, but we were happily eating "spring" inside. This risotto reminded me of a beautiful lunch I had last summer in a park in Paris. It went beautiful with the lamb and sauteed vegetables we had for dinner. Easy to make, just keep stirring! Happy cooking :)

Spring Pea Risotto                              Serves 4-6 people

3 Tble unsalted butter

1 Tble olive oil

1 clove garlic, minced

1 shallot, finely diced

1 1/2 cups Arborio rice

6 cups vegetable stock

1/2 cup dry white wine

1 cup fresh peas

2 green onions, chopped

1 Tble dried tarragon

     Heat a large skillet over medium-high heat, heat the butter and olive oil in it. Once hot, stir in the garlic and shallot; let cook about two minutes. Next, stir in the rice and let it toast for a couple of minutes. Carefully, stir in one cup of vegetable stock. Once the stock is absorbed,stir in another cup. Just make sure you are stirring constantly. After three cups are absorbed, stir in the wine. Than continue on with the stock. Once you add the last of the stock, stir in the peas, green onions, and tarragon.  Continue to cook until the stock is absorbed. Season with salt and pepper. You can add a sprinkle of Parmesan cheese on the top before you serve it.