I’ve been on quite the risotto kick lately. It’s just so creamy and delicious and full of mood-elevating carbs. Carbs do elevate your mood, right? They definitely elevate mine.
Another great thing about risotto is how much you can do with it. You can basically throw anything in there – veggies, protein, herbs, cheese, wine – and it’ll probably end up tasting good. I’ve even found recipes for sweet risottos with stuff like brown sugar and cinnamon, but I like the savory stuff too much to bother with that.
This particular risotto started out as a way to use up some pesto I had left over after making this, but it turned into one of the best fully vegetarian meals I’ve ever made. Even better, it’s made almost entirely with pantry staples, so it’s incredibly easy to grocery shop for. Plus, did I mention the caaaaaaarbs? I think I might still be on a carb high. Here’s the recipe:
PEA AND PESTO RISOTTO (recipe from Hot From My Oven)
1 cup Arborio rice
4 cups vegetable broth
1/3 cup reduced-fat prepared pesto
1/4 cup frozen peas
1 1/2 tsp minced garlic
1 tsp olive oil
1/2 tsp dried rosemary
1/4 cup grated parmesan cheese
salt and pepper
- Heat the olive oil in a skillet over medium-high heat. Add garlic and rosemary and sauté until fragrant. Add rice and sauté 2-3 minutes, coating entirely with olive oil mixture.
- Add the vegetable broth 1/2 cup at a time to the rice, stirring until each 1/2 cupful is absorbed.
- Before adding the last 1/2 cup of vegetable broth, add the frozen peas. After broth is absorbed and rice is done, add pesto and cheese and stir well. Salt and pepper to taste.
Even though the color if this sort of surprised me (I was expecting it to be a pretty green color), this really hit the spot. The next time I make it, I think I’ll add even more pesto. I’m pretty sure you can’t ever have enough pesto. VIVA LA CARBS!