Maybe this cheerful spring risotto will warm you as the rains continue to fall from the skies. Ugh! Four days now.. raw, wet & windy. I think I just saw my poor bean seedlings float on by :( I'm suppose to be wrapping soaps for Farmers Market tomorrow, but instead I just put on a big pot of sauce (yeah, I know it isn't Sunday yet..but I'm cold!) and planning to have a big bowl of cavatelli & hot sausage for dinner tonite. Stay warm! ;)
P.S. I made this edamame & violet risotto last week on a gorgeous sunny day.
for a printable recipe, click here
Rainy Day Risotto
2 tablespoons olive oil
1 large onion, chopped
1/4 cup diced sweet peppers
2 cups Arborio rice
1/2 cup dry white wine
5 1/2 cups low-sodium vegetable, kept warm
1 1/2 cups shelled edamame
1 tablespoon fresh cilantro, chopped
1 cup grated Parmesan
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1. Heath the oil in a large saucepan over medium heat. Add the onion and peppers--cook for five minutes.
2. Add the rice and cook, stirring until transluscent. Add the wine and cook, stirring frequently, until the liquid is absorbed.
3. Stir in the broth, 1/2 cup at a time, stirring occasionally. Wait until each addition of broth is absorbed before adding the next. It should take about 25 minutes for all the broth to be absorbed.
4. When the rice is tender, remove from heat and stir in the edamame,cilantro, and top with fresh violet buds and Parmesan cheese, Season with sea salt & ground pepper. Enjoy!