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.

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.)