Risotto gets a bum rap because of the care it takes to make it. This may not be a dish that you decide to make after a super busy day looking for a fast throw together meal. However, I implore you to put risotto on the dinner table when you are in the mood for something extra special.
Risotto has endless flavor possibilities and an elegant creamy texture that warms the belly. When Summer hits and my herbs are in full bloom, I can’t get enough of this sage and sweet pea risotto. I could eat this as a side dish or as a main meal. Excitement envelopes me when I see leftovers in the pot. That means lunch!
SAGE AND SWEET PEA RISOTTO:
1 cup of uncooked Arborio Rice
2 small shallots or 1/2 small onion, chopped
2 tablespoons of unsalted butter*
2 tablespoons of olive oil
5-6 sprigs of fresh sage leaves
3 cups of chicken broth*
1 cup of sweet peas, fresh or frozen
1/2 cup of grated Parmesan cheese
Salt and pepper to taste
*Omit the butter and add more olive oil, use vegetable broth and leave out the Parmesan cheese for a vegan friendly dish.
In a large sauce pan over medium-high heat, melt the butter and heat up the olive oil. Sautee the shallot/onion for about 1 minute, then add the rice. Continue to cook for another 2 minutes, stirring frequently.
Stir in 1 cup of broth and sage leaves. Continue to stir until the liquid is just about absorbed.
Add another cup of broth, continue to stir until the broth has been absorbed. Repeat until the last cup of broth has almost been absorbed. Take a taste to determine if the rice has been cooked thoroughly. If the rice is still al dente, add a splash more broth.
Add the Parmesan cheese, dump in the sweet peas and remove the sage leaves. Continue to cook until the peas have been heated. The risotto should be smooth and velvety, not a large starchy rice clump.
Remove from heat. Spoon this deliciousness onto a plate and dig in!