Spring Pea Pesto Risotto

In case you think I will ever run out of ways to make risotto, let me assure you: I won’t.  Everything goes well in risotto. Everything.

This past weekend I made my standard risotto recipe, but instead of mushrooms and asparagus I added frozen peas and store bought pesto.  You could probably add all of the above and make your own variation. Risotto doesn’t discriminate.

Recipe

• Risotto Recipe
• ~ Half bag frozen peas
• ~1/4-1/2 cup prepared pesto (more or less to taste)
• Balsamic reduction/syrup (optional)

Prepare the risotto, and before adding the Parmesan cheese (mozzarella might be good too!), stir in the peas and allow to cook for a few minutes.  Add the cheese and allow to melt. Swirl in the pesto, then serve and drizzle with balsamic reduction (optional).