This week’s recipe is a tasty pea risotto. Contrary to risotto’s reputation, you won’t be sweating over a pot of rice learning how to curse in Italian! My recipe simplifies the process so much you just might make it a little more often to pair with your favorite vegetable and protein. The idea is to stir less (saving that effort for when the rice just starts to stick), add liquid and scrape the little rice pieces off the pan with a wooden spoon, which is what will make it creamy.
Bonus: I garnished my dish with trout lilies. The trout lily is a native plant with a yellow flower that grows in clumps and can be foraged in April and May. The green and reddish-brown speckled leaves are edible. Their flavor resembles sweet peas, which why I love to use them to garnish dishes such as this one. If you forage for plants, be mindful of taking only what you need and leave some to thrive in their native habitat.
Pea Risotto with Grilled Shrimp (Serves 2)
1/2 lb shrimp (peeled and deveined)
2 TB vinaigrette
1 white onion (half thick-sliced, half chopped)
1 cup whole milk
2 cups sweet peas, frozen
1 cup arborio rice
1/2 cup white wine (optional)
Water as needed
1. Preheat grill.
2. Marinate shrimp for 30 minutes in your favorite vinaigrette, skewer, grill and set aside.
3. Thick-slice half the onion (1/2”), drizzle with olive oil, season with salt and pepper, grill, rough chop and set aside.
4. In a small saucepot, bring milk and 1/2 onion chopped to a simmer and turn off. Add milk with 1 cup peas to blender and puree. Set aside.
5. In a medium saucepan over medium heat, add rice and heat until you can smell the rice lightly toasting.
6. Add 1/2 cup water and stir with a wooden spoon for 10 seconds.
7. Let sit until it starts to stick, add 1/2 cup water and stir for 10 seconds. Repeat until cooked, substitute wine once if using.
8. Remove from heat, stir in grilled onion and pea puree, season with salt and pepper.
9. Serve with shrimp or your protein of choice!