Hi, friends! I am sorry that I didn’t get around to my usual weekend post. My sister took a turn for the worst with her recent surgery and was in the ICU all weekend. It was a bit scary there for a while, but she’s much better now and got to go home today! Needless to say, blogging was the furthest thing from my mind. I knew you guys would be waiting for me though!
The one thing I did get around
to on Sunday was trying a new recipe.
Open Road Media contacted me a while back (way longer than I’d like to admit) about reviewing a cookbook titled Verdure-Simple Recipes in the Italian Style written by Gioietta Vitalle with Roben Vitetta-Miller. Having an Italian mother and loving Italian foods myself, I was happy to cook something up.
The author details in alphabetical order popular vegetables used in Italian cooking-everything from artichokes to zucchini. I really enjoyed that the authors give great detail about how the vegetable can be cooked, the best season to buy them, and how to choose the best produce. After reading through the recipes, my first thought is that so many sound just like recipes my mom makes. The only issue was that some of the recipes, although deemed simple, seemed almost too simple. That is usually never a complaint of mine, but what I mean is that I was hoping for a bit more creativity with the recipes.
But I was excited when I came across risotto with peas. I absolutely adore risotto so I couldn’t wait to whip this up.
Risotto with Peas(from Verdure)
- 6 cups broth (beef, chicken, or vegetable)
- 2 tablespoons olive oil
- Small onion, diced
- 1 cup fresh or frozen peas (thawed)
- 1 tomato, seeded and diced
- 2 cup arborio
- 1/2 teaspoon salt
- 1 cup freshly grated parmesan
- 1/2 tablespoon unsalted butter
In a medium saucepan over medium heat, bring the stock to a simmer. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and sauté 3-5 minutes, until tender and golden.
Add fresh peas if using, and tomato and sauté 1 minute.
Add the rice and salt and sauté 2 minutes, until rice is translucent. Add ½ cup of the warm stock and simmer until liquid evaporates, stirring constantly with a wooden spoon. Add the remaining stock, 1 cup at a time, waiting until liquid is absorbed before adding next cup (risotto will take 18-20 minutes from the time the first liquid is added), stirring frequently. (we switched pans midway)
Stir in Parmigiano-Reggiano, thawed frozen peas, is using, and butter and simmer until cheese melts.
Dish out and serve!
To be honest, I love the risotto but wasn’t a fan of the peas. I think I enjoy the addition of mushrooms or asparagus much better.
I am looking forward to sampling other recipes in the book. A big thank you to Open Road Media for letting me enjoy this cookbook.
I am happy that tomorrow is Wednesday! To be honest, I will be very happy with an uneventful week and weekend. Sometimes that isn’t such a bad thing. Thanks for reading!
Have you ever made risotto? If so, what are your favorite mix ins?
*disclaimer: I received a copy of this book free of charge. My opinions are honest and my own.