Champagne Risotto with Peas and Parmesan

 

Can you tell that I'm tired of winter?  I'm really laying it on thick with the warm weather dishes lately (hello, Tomato Tart).  I'm just over it, in need of something that at least feels a little lighter.  I know risotto isn't a salad or anything, but it does pair well with one.

 

 This risotto came from ingredients I had just hanging around- frozen peas, extra green onions, random little champagne bottles that I still can't drink (come on out, little guy!).  It turned out remarkably well- the green onions give it a nice zing and balance the sweetness of the peas.

 

If you're in a winter rut like me, just start using some springy ingredients.  It'll hold you over until the snow thaws and the fresh produce arrives.  Or keep eating chili.  Whatever gets you through the days.

Champagne Risotto with Peas and Parmesan

(based on a recipe from Martha Stewart)

-serves 4

6 cups chicken or vegetable broth

2 tbs butter

1 1/4 cup arborio rice

1/2 cup champagne (or white wine)

3/4 cup frozen peas

4 green onions, chopped

1/4 cup freshly grated Parmesan cheese, plus more for topping

1 tbs lemon juice

salt and pepper, to taste

In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, melt butter. Add rice and cook, stirring, until translucent around edges, 1 minute.

Add champagne and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 25-35 minutes. Stir in peas and green onions after the final addition of broth.

Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve risotto with fresh grated Parmesan.