Peas and Carrots Risotto

>> Tuesday, December 21, 2010

Peas and Carrots Risotto
After a long days work, sometimes its hard to imagine having to conjure up a nice dinner (especially when all you want to do is grab that Chinese takeout on the way home). I know it’s been said many times before that food doesn’t have to take long to be gourmet nor should it taste like a cardboard box because that’s what you probably dumped it out of, but it could be as simple as just lacking the motivation to figure out what your dinner is going to consist of. I find myself staring at the fridge sometimes and just not knowing what to make because, well, I just didn’t go grocery shopping and nothing in my fridge looks edible. Enter in risotto, a fancy name for a fancy looking dish that in reality can be made out of any ingredient you may find in your pantry or refrigerator and really doesn’t take that much time at all. You can let it boil away in all its glory while multitasking with other pots and pans cooking on the stovetop.

A good go to recipe for risotto I find is mushrooms, but if you don’t have those on hand, try a peas and carrot variation (seriously frozen peas are my best friend, they put a nice spin to any dish and provides fibre and vitamins!). This recipe is definitely versatile and you can pretty much put anything you like in to it - chicken, sun dried tomatoes, asparagus...the list goes on - this version is vegetarian and I've left out the cheese which makes this risotto healthy as well!

Cooking Risotto
Ingredients:1 medium sized onion chopped
2 cloves garlic
2 tbsp white wine (or cooking wine if you don’t have any white on hand)
1 cup Arborio rice
2-3 cups chicken stock (low sodium is best)
1 cup green peas
1 cup carrots, chopped
1 tsp olive oil
Salt and Pepper

Preparation:Place olive oil in pot, cook onions and garlic over medium heat until onions become slightly see-through (opaque).

Pour in arborio rice and stir until everything is mixed in nicely, add in the wine and allow the rice to absorb all the liquid. This step ensures that each grain of rice will remain separated during the cooking process.

Add in a cup of the chicken stock and mix in the carrots, turn the head to medium low and let it go to a slight boil. Keep stirring the rice occasionally and adding more stock when the liquid level goes low.

After about 10-15 mins, check on the rice and see if it’s al-dente. If so, stop adding in any more stock and allow what’s left of the liquid to become absorbed.

Add in salt and pepper to taste and stir in the peas. Let sit for about 2 mins and you’re ready to serve. Enjoy!

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