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.
- 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
Labels: Side Dish