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.
No comments:
Post a Comment