Tuesday, May 10, 2011

Pea, zucchini and bacon risotto

I've been getting bags of sugar snap peas in my CSA box for the last two weeks now, meaning I had about two pounds' worth of peas to get through. I also had three zucchini, two of which I used for the zucchini-potato frittata, so I decided on a simple springtime risotto.

The basic risotto recipe is simply arborio rice, an onion (or shallot), parmesan, and broth and/or wine. Saute the chopped onion in olive oil until soft. Add a cup of arborio rice to that and toast for a minute. Add a splash of white wine to deglaze.  

Add more wine and/or broth, in small amounts, and keep stirring so that the rice absorbs most of the liquid between additions. When the rice is done, and the liquid is mostly gone, add a couple handfuls of parmesan cheese, stir and eat.

In between all that, you can add whatever you like to flavor it. I added the peas and the sliced zucchini about 2/3 of the way through, and added crumbled cooked bacon at the very end.

The dish ended up being more vegetable than rice, but I'm okay with that.

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