Early Spring Green Pea Risotto with Lemon (Risi e Bisi)

Risotto has a reputation for being “difficult” to cook since it requires active cooking time – stirring. It’s time to rethink that label and try this classic and other-worldly dish. How difficult is stirring for 20 minutes? Not difficult. Risotto is worth the time (loving care) you put into the stirring. Pour yourself a glass of wine or an iced tea and enjoy the process. You’ll be delighted with the rich and creamy results.

This recipe for Risotto with Peas and Lemon is one of my favorites. It comes together quickly and requires basic ingredients which yield subtle and wonderful flavors.

Risotto with Peas and Lemon makes a wonderful side dish or entree.

Early Spring Green Pea Risotto with Lemon

Springtime, means fresh spring green peas. And there is no better way to showcase peas than in a delicately flavored risotto. This recipe makes a creamy, delicious dish that is ideal for a side dish or first course.  It contains less butter and cheese than other recipes without sacrificing the wonderful, creamy texture and rich taste of risotto. If fresh peas aren’t in season you can substitute frozen peas without adjusting the cooking times.

Serving suggestions: with a simply prepared fish and a green leafy salad.

Serves:  4 – 6 as a side dish

Active Cooking Time: 35 min

Ingredients

• 6 cups reduced-sodium chicken broth
• 2 cups water
• 1 large shallot, finely chopped
• 2 large garlic cloves, finely chopped
• 1 cup Arborio rice
• 1 cup peas (fresh if available, frozen will work as well)
• 1/3 cup grated Parmigiano-Reggiano
• 4 tablespoons unsalted butter (divided)
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice

Preparation

1. Bring broth and water to a simmer in a small saucepan.
2. Melt 1 tablespoon butter in medium, heavy-bottomed saucepan over medium-low heat, add shallots and sauté until translucent, 3 – 5 minutes. Add garlic and sauté for about 1 minute, until soften and a pale golden. Add rice, stirring to coat.
3. Add ¼ cup (approximately 1 large ladle-full of broth to the rice mixture and allow to simmer while stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, about 20 minutes. (Reserve leftover broth mixture.)
4. Add peas and cook, stirring occasionally, 2 minutes.
5. Stir in cheese, remaining butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Serve warm. Top with additional cheese if desired.

Mama Says Note: Have you checked out the fabulous recipes at Food52? We’ve been enjoying their contests and reader submitted recipes ideas. Check them out…perhaps you’ll even find a recipe or two from the Mama Says team.

Recipe inspiration: Pea and Bacon Risotto, Gourmet | January 2009 by Ian Knauer. I’ve used the risotto technique but eliminated the bacon and added a shallot to showcase the peas, subtle lemon and nutty cheese flavors.

In good health and healthy meals.

Foodie Finds 2009

As 2009 comes to a close I’ve been thinking about my favorite food discoveries and re-discoveries during the past year. Here they are in random order. . .

These Are A Few of My Favorite (Foodie) Things:

Pimenton (Smoky Spanish Paprika). At the suggestion of vegetable evangelist Alanna Kellogg, who pens the blog, A Veggie Venture, I made more homemade salad dressings during 2009 – great for the taste buds, waistline and the wallet. In the process, I became a huge fan of her Garlic-Buttermilk Salad Dressing. The secret ingredient in the dressing is pimenton, a lovely smoky Spanish paprika that adds a subtle and sublime flavor to Spanish cooking – and in this salad dressing – try it and see if you don’t eat more salads and vegetables just for another taste.

The Splendid Table.  Thankfully, our local PBS affiliate changed the time they broadcast this wonderful radio program so more people in the Atlanta-area can listen to this foodie gem. You can also enjoy episodes by signing up for email notices at gather.com or by subscribing thru iTunes to access and download podcasts from The Splendid Table. It’s like inviting dear friends into your home (or kitchen) for a food chat anytime you want. You’ll meet famous chefs, food experts of all varieties, along with tips for homemade dishes using simple and fancy ingredients and you’ll hear host, Lynne Rossetto Kasper give advice to listeners who call-in with questions. Foodie fun.

Metrokane  V-1 Vacuum Decanter. For a year I’ve been coveting this wine decanter and storage system…so for Hanukkah I purchased, wrapped and gave this myself (and my dear husband) as our family gift. This crystal wine decanter allows you to vacuum-preserve your wine right in the decanter, so there is no need to funnel wine left in the decanter back into bottle. Simply decant your wine, enjoy as much or as little as you want and then save so you can enjoy the wine again another day. Perfect for empty-nesters (like us) who want to enjoy a bottle of wine over a several days.

Parchment Paper. This was the year I lined baking trays with parchment paper when oven-roasting vegetables, making stuffed mushrooms, oven-roasting fish and other meats and for baking. It makes cleaning up from my cooking adventures soo much quicker! It you haven’t tried cooking with parchment paper check out the Reynolds website for recipes and cooking tips (and take advantage of their coupon offer).

Oatmeal. I have new fondness for oatmeal. Aging is good thing! It probably helped that I’ve moved beyond the sugary packets we ate while backpacking as Girl Scouts. Whether it’s my splurge favorite from The Silver Palate or the private label oatmeal from the grocery store this is my healthy and go-to way to start the day.

Ice water. As I wean myself off of carbonated beverages, I’m *treating* myself to several tall glasses of ice water in nice water glasses. Perhaps it’s the upgrade from a plastic cup – but plain old water tastes great in a nice glass! Here’s to staying hydrated in style – and using those nice glasses in the cupboard.

Avocados. Avocados are among my favorite fruits. They brighten an egg-white omelet, star in a salad or sandwich, make a delicious side on a dinner plate or can be used to create a delicious and healthy dip. Versatile and delicious. Here’s a link to my  favorite Black Bean dip that includes black beans, avocados and tomatoes – the leftovers are great in an omelet or combined into a enchilada.

Good Earth Tea. Growing up in Phoenix, lunch at the Good Earth restaurant was a special treat and my first exposure to the joys of vegetables. The highlight of the meal was glass of their Original Sweet & Spicy blend iced tea. This tea is a vacation for your senses – it naturally sweet with a hint of orange and exotic herbs. Today, I enjoy their tea at home and love sharing it with friends.

Toyota Prius. Okay, this isn’t a food item. It’s part of my personal go-green and lessen my carbon footprint initiative. Bottom-line, the Toyota Prius handles beautifully and is fun to drive. It comfortably holds my 94 year-old mother-in-law, two grandsons and their car seats plus my collection of reusable grocery bags.  Did I mention that the gas mileage is incredible?

Navarro Wines. This past May we discovered our long lost cousins, Ted Bennett  and Deborah Cahn, who are ensconced in Anderson Valley, CA and making outstanding wines at Navarro Winery. Do yourself a favor and go for visit. From the pygmy sheep working the grounds by tending to weeds between the rows to the award-winning wines you’ll appreciate their attention to detail. I came away from our reunion raving about their Reisling and Gewurztraminer dry white wines and their smooth Pinot Noir. 2009 was a great year to connect with friends and family and to discover new food finds.

There are so many discoveries, people and flavors that made 2009 so special.

What about you? What are your foods finds for 2009?

It’s been a pleasure to share recipes and tips with you during the past year. Wishing you a joyous New Year and new decade. Thank you for joining us in the kitchen.

Maroon Bells and reflection in lake View at Picasa Maroon Bells and reflection in lake31-Jul-2008 01:09, CASIO COMPUTER CO.,L EX-Z600, 4.3, 6.2mm, 0.003 sec

Mama Lynn here. My husband and I recently spent two sun-filled weeks hiking, biking and just being in the Roaring Fork Valley. Oh, the blue skies of Colorado. There is nothing quite like the rugged Rocky Mountains, the flower-filled alpine meadows, the fresh air and the big open skies.

For the first week, the St. Regis Aspen was home base and the staff was personable and attentive to every detail. The location is ideal walking distance to everything. Which is heaven for me. When I am on vacation I walk as much as possible – around towns, on walking tours, and up mountains and streams.

Summertime in Aspen is a mix of locals, semi-locals and those in town for the various seminars and musical performances. A late lunch at D19 was ideal for people watching on the mall as we savored pasta dishes and relished the fresh bread presented with a paprika-infused olive oil. We also enjoyed every spoonful of the chilled avocado and corn soup at Mezzaluna Aspen. The fish tacos at Pacifica Seafood and Raw Bar filled my craving for a light meal with friends who were in town to attend the Aspen Institute and the Aspen Music Festival. I have added learning to make infused-oils and the avocado soup to my personal to-do list.

Two outdoor activities were highlights of our week in Aspen, a morning hike at Maroon Bells to survey the wild flowers and a morning bike ride along the Rio Grande Trail. Check out pictures from the trip.

From Aspen we ventured northwest to Steamboat Springs. We lunched on mushroom soup, salads and Mexican dishes in the picturesque town of Carbondale at The Village Smithy Restaurant. The town has an old-west style main street, which was ideal for a post lunch stroll and shopping.

For me, Steamboat Springs is an ideal vacation spot. Simply park the car, slip on your hiking boots and Colorado waits outside of your door. Most days began with a hike or bike ride along the Yampa River Core Trail. Some mornings we would veer off the path for breakfast in town, while other days we would return to The Steamboat Grande, our home base, to make breakfast. Another morning we rode the gondola up Mt Werner to take in the spectacular vistas before walking down. It’s my dream to get the whole family here for a summer multi-generational gathering.

Since our last visit in 2006, I have been craving the green chili at the Creekside Café. Their green chili is sublime, fresh and complex with a fiery kick on the finish. Needless to say, I was a frequent visitor. On Monday night we joined our friends Joanie and Louis and some of their friends at the Catamount Ranch & Club for Burger Night — which included your choice of burger, a side, beer and an ice cream sundae. For a special treat we made reservations at Café Diva. Chef Kate Rench has earned the accolades that come her way. Dinner was divine; the service was friendly and the wine list superb.

From Steamboat we wound our way through Rocky Mountain National Park. What a drive! The highest paved road in the US. With limited guard rails, narrow winding roads and stunning views. We concluded our trip with a stop in Boulder to visit the Celestial Seasonings facility. They have a tasting room, café and a terrific tour of this spunky company which was an early entrant in the fair-trade and 100% natural ingredient arena. I loved the smells of the spices, herbs, mints and teas. It was the perfect end to our Colorado trip.

Let’s catch-up in a future blog, I am working on recipes for vegetarian green chili, avocado soup and infused-oils. If you have recipes to share please Join Us in the Kitchen to blog with us.