Ingredients
Serves 2- 1/2 inch wide slab of bacon, diced.
- 1/2 cup fresh pea pods, chopped
- 1 tbspn thyme leaves
- 1/2 cup arborio (risotto) rice
- 1/4 cup vermouth
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cups chicken broth (you might not use it all)
- 1/3 cup fresh parmesan cheese, grated
- 2 tspn olive oil
- 2 tspn butter
Since peas are in season, give this simple risotto a try. It’s big on flavour in a way that’s perfect for summer.
Preparation
- Bring your chicken stock to a simmer in a small pot.
- In a separate saucepan, heat the olive oil over med-low heat and add the bacon and gently cook for 5 minutes, until the fat renders.
- Add the onion and celery and cook for another 5 minutes. You want the onion and celery to get soft, without colouring.
- Add the rice and keep stirring to prevent the onions and celery from catching on the bottom of the pot.
- Quickly pour in the vermouth and stir until the alcohol has evaporated.
- Reduce the heat a little and add the chicken stock to the rice one ladle at a time, making sure to stir and wait until the stock has been fully absorbed before adding the next ladle. Continue adding stock until the rice is soft and creamy, but not soggy – about 15 minutes. You don’t want it looking like mush — you’ll be making it smoother and silkier in the next step.
- Add the peas, and continue adding the stock by the ladleful until the rice is creamy, about another 5 minutes.
- Turn off the heat, remove the pan from the element, stir in thyme leaves and butter. Let rest for 2-3 minutes before serving. Serve in a wide bowl or plate, garnish with grated Parmesan cheese.
