Indulge In {Spring Pea & Herb Risotto}

Hands down, Italian is my favorite food. One of the things I like most about the style is that I can learn one dish and easily change the flavors to make something completely different. A great example of this is risotto. The base is the same, but it can taste completely different depending on what goes into it. During the winter, I like to make it a bit heavier with crispy pancetta and mushrooms. But during the spring, I like to brighten the flavors with green peas and fresh herbs. Also given the season, heavy cream isn't my favorite ingredient. This recipe is lightened up with greek yogurt for added creaminess. Perfect for serving for week night dinners or group dinner parties, I can't wait to make this dish again. Here's the recipe.

:: Ingredients ::
4 Cups Low Sodium Chicken Broth
1 Tablespoon Extra Virgin Olive Oil
1/2 Cup Finely Chopped Shallots
2 1/4 Cups Arborio Rice
1/2 Cup Dry White Wine
2 Cups Frozen Peas
3 Tablespoons Fresh Parsley, minced
3 Tablespoons Chives, minced
1 Tablespoon Rosemary, minced
1 Cup Grated Parmesan
6 oz Plain Non-Fat Greek Yogurt

:: Directions ::
1. Heat olive oil in a large pot. Add shallots and cook until soft, approximately 2-3 minutes. Add the rice and cook approximately 2 minutes.
2. Add the wine and stir until evaporated, approximately 2 minutes.
3. Add 1/2 cup chicken broth, stirring continuously until absorbed. Repeat until risotto is tender and creamy.
4. Add frozen peas and stir till heated throughout. Remove from heat.
5. Combine parsley, chives, and rosemary in a bowl. Add all but 1 tablespoon to the risotto along with the parmesan cheese and greek yogurt. Stir to combine.
6. Serve immediately topping with additional herbs and cheese.

Indulge In {Pea & Prosciutto Salad}

I've discovered the key to easy and stress free entertaining, especially on short notice, is simplicity. Whether it be the decor or the menu, keeping it simple is what it's all about. There is no need to prepare dishes with 17 ingredients that you have to go to culinary school to even attempt to impress your guests.  Five ingredients or less and a beautiful serving dish are all you need to make a big impact. That's why this is one of my new favorite side dishes for any type of event. This pea and prosciutto salad is simple enough to make and can be served either hot or cold. It's full of flavor and a great compliment to fish, chicken, or even burgers on the grill. What's even better is I usually have most of the ingredients in my fridge so it can be thrown together in the blink of an eye. Here's the recipe...


:: Ingredients ::
4 Slices of Prosciutto
2 Cups Frozen Green Peas
1/4 Cup Feta Cheese
1 Clove Garlic, minced
2 Green Onions, diced
2 1/2 Tablespoons Olive Oil
Salt & Pepper

:: Directions ::
1. In a medium pan, cook the 4 slices of prosciutto until crispy.
2. While cooking the prosciutto, bring 2 cups of water to a boil, add peas and cook till defrosted, about 2 minutes.
3. Once the prosciutto finishes cooking, remove from the pan and chop. Add 1/2 tablespoon of olive oil and saute garlic until fragrant.
4. In a large bowl, combine peas, prosciutto, feta, garlic, green onions, and the remaining olive oil. Season with salt and pepper. Serve immediately or place in the fridge until ready to serve.

Dining Uncorked {Spinach and Pea Risotto}

Yum, yum, yum. I love risotto! Creamy, rich, delicious, and if you ask me, not really that bad for you. I know you are thinking I'm crazy right now because I just told you that it was creamy, rich, delicious and good for you all in one sentence. Well here's the thing. There is no cream or heavy use of cheese in my version of risotto (I'm severely allergic to cow's milk if you don't remember.) Basically it's just risotto rice, chicken broth, onion, garlic, and whatever veggies you want to add. Or maybe a protein too. I skipped the protein this time because we didn't have any and I was too lazy to go to the store and buy some. Here's my recipe...

Ingredients:

1 small onion (chopped)

2 cloves of garlic (minced)

1 box of risotto rice (you can find it with all the other rice, in a box that says risotto on the front)

1 package frozen chopped spinach

1/2 bag frozen green peas

2 boxes of chicken broth

Olive Oil

Salt and Pepper to taste

Directions:

{Step 1} Saute your chopped onions in the olive oil. 

{Step 2} When the onions are almost clear, add in the garlic and continue to cook until fragrant

{Step 3} Add in the risotto. Stir frequently for approximately 1 minute.

{Step 4} Pour in a bit of chicken broth. Stir until almost absorbed. Continue to wet with chicken broth until the risotto is cooked.

{Step 5} Add in the spinach and the peas.

{Step 6} Serve immediately, and garnish with a bit of the Peccorino Romano.

{Step 7} Enjoy!

Shredded Peccorino Romano cheese (It's sheep's milk, so we are totally in the clear.)