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.


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).