Happy friday, friends! I’m looking forward to this weekend so much! We have a mini mini (mostly vegan) friendsgiving planned…. and the house is PACKED right now with food. I say it all the time, I’ll never ever take for granted a fridge full of food or running water. Right now our fridge and shelves are packed with food ready to be cooked up and shared, it’s going to be nice. If things don’t get too crazy, I’m hoping to share a few recipes. In the meantime, we’ve got a favorite risotto recipe today from Emma of Your Fonder Heart, that her little one gobbles up 🙂 And I’m almost certain Marlowe and most other toddlers would devour too! Enjoy! (Thanks, Emma!)
I know that where Drea lives it might not be risotto season. I just got back from a weekend trip to LA and I am ever so jealous of all that sun. But, here in Seattle it’s COLD! 40 degrees when we woke up this morning to a broken furnace. Risotto time.
Warm the stock on a back burner while you get things ready. Zest the lemon and then juice it.(BTW: this recipe, in particular, will be easier if you mise en place before you begin to cook. Because you have to keep stirring the rice, you’ll find yourself stuck at the stove but looking over at your spinach wondering if it could possibly chop itself if you don’t do it ahead of time. Do it together – kids are excellent at peeling garlic.)
Turn heat to high, add rice and lemon juice and then, 1/2 cup by 1/2 cup add the stock and stir stir stir. If you’ve never made risotto, this is the magic. You want to keep stirring and add more stock just when it finally absorbs, without sticking to the bottom of the pot but without adding too much at a time. Don’t worry, you’ll be fine. It will take about 20 minutes. Before the last 1/2 cup, add the peas.A side note on stirring: I’m pretty serious about my daughter being involved with the cooking of the food and she loves to do it, so making risotto isn’t a pain, because, like Marlowe, she helps. I highly recommend it.