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)
serves 4
Ingredients:
- 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
rice
- 1/2 teaspoon salt
- 1 cup freshly grated parmesan
- 1/2 tablespoon unsalted butter
Directions:
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.
Yummm…
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.
{ 14 comments… read them below or add one }
It looks very attractive, and i like peas very much! Thanks for the post
Thanks for stopping by! Glad you enjoyed it!
I’m so sorry to hear about your sister! I’ll definitely be keeping her in my thoughts and prayers. <3
Vendure sounds like a wonderful cookbook! I actually enjoy vegetables most when they're prepared simply; a drizzle of olive oil, a dash of garlic, salt, and pepper usually does the trick. And the Italians do that best. The Italians do all food prep best though, don't they?
I LOVE risotto in all forms, but I think my favorite way to prepare it is with good mushrooms, truffle oil and Parmesan!
First, glad your sister is on the mend, very scary. This looks amazing my question is whether arborio has same arsenic concerns as other rice right now (not to be debbie downer) have you read anything? It’s not grown here, probably good, right?
You bring up a great point, Lauren. This is actually the first time I have had rice since hearing about the studies finding arsenic.
I looked into this after you mentioned it. Arborio rice is also one that contains arsenic…eek!! But the varieties I found were grown in Texas and California. I will be looking more into this.
Glad to hear your sister is feeling better!
That looks so good. I’ve only made risotto once – well, twice just the same recipe though. It was a curry pumpkin I did last year for Thanksgiving. Oh wow – so sorry to hear about your sister! That’s so scary. I really hope she’s doing better now.
Thanks Heather! She is doing much better! We were all so glad when they said she could go home.
I am not a fan of peas in risotto either, but try subbing edamame – it’s so good and it retains a firm texture.
And my MIL, whom I learned to make risotto from, knowing my disdain for onions, diced up green apple in her risotto – the sweet/savory combo from the parmesan cheese is excellent!
Here is a link to my spring time risotto, although now that edamame is readily available, I can make it all year long.
http://mybizzykitchen.com/2010/05/03/wonderful-weekend/
I’m sorry to hear your sister had a health scare — yikes! I’m so glad she’s at home and on the mend right now.
I agree that peas don’t seem like the most delicious add-in to risotto, but risotto is pretty versatile! I like tomatoes and mushroom and sausage most of all (especially the last thing, lol
).
Here’s hoping you have an uneventful week, Kristen!
Thanks Jessie! Yes, we are all so glad she is doing better!
Sausage sounds like a fabulous add in!
We make something very similar to this at my house, real comfort food
Risotto can be tricky and yours looks great!
Sorry to hear about the scare with your sister, but glad she is doing better and coming home! I am a huge fan of peas in risotto so this looks fabulous to me! Hope the rest of your week is very uneventful
Yikes, I hope Swanky Sis is doing better and heals up soon!!
This recipe looks fantastic. I’ve actually neither made or even eaten risotto. I always get scared when the recipe talks about stirring for such a long time
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