Summertime Comfort Food
Somehow, some way, I have managed to survive the end-of-school wrapup madness that included a field trip to Old Sturbridge Village, field day, Taekwondo belt testing, a kid's tough-mudder, PLUS mu husband's birthday and Father's Day. (And I'm doing schoolwork in between. Ack!) It's been a whirlwind couple of weeks, and I'm feeling the need for comfort food. My favorite? Risotto. Creamy, comforting, lovely carb-filled risotto. I love how versatile risotto is: make it with beef broth and mushrooms for a winter dinner, add baby peas for spring. My absolute favorite fits in with the summer season: risotto with leeks, peas, and goat cheese. There are probably recipes for this particular combination, but here's how I make mine. Enjoy!
Risotto with Leeks, Peas, and Goat Cheese
5 c chicken broth
4-5 sprigs fresh thyme
***
2 TBS olive oil
2-3 leeks, thinly sliced and well-rinsed
2 c Arborio rice
1/4 c white wine
16 oz package frozen petite peas
salt & pepper
1 1/2 c crumbled goat cheese
***
1: in a medium pot, combine chicken broth and thyme sprigs (whole); bring to a boil, then reduce to warm.
2: in a large sauté pan, heat olive oil over medium. Add sliced, rinsed leeks and sauté until soft.
3: add rice to leeks and stir to coat with oil. Cook, stirring occasionally, until rice is lightly toasted.
4: add white wine; stir until all liquid is absorbed.
5: add 1/4 c of warm broth; stir and allow to cook down, stirring occasionally (You don't need to stand over the pot and stir constantly, but don't wander too far--you don't want this to burn!)
6: once all the broth has been absorbed, add another 1/4 cup. Repeat until all the broth is incorporated into the rice and leek mixture. (discard thyme sprigs)
7: add peas (I use the whole package, but adjust as you like); cook, stirring occasionally until warmed through.
8: add salt & pepper to taste; stir in goat cheese.
Serve hot/warm, preferably with some crusty bread. Yum.
The photo is not mine...I found it on Google, attributed to BBC
Risotto with Leeks, Peas, and Goat Cheese
5 c chicken broth
4-5 sprigs fresh thyme
***
2 TBS olive oil
2-3 leeks, thinly sliced and well-rinsed
2 c Arborio rice
1/4 c white wine
16 oz package frozen petite peas
salt & pepper
1 1/2 c crumbled goat cheese
***
1: in a medium pot, combine chicken broth and thyme sprigs (whole); bring to a boil, then reduce to warm.
2: in a large sauté pan, heat olive oil over medium. Add sliced, rinsed leeks and sauté until soft.
3: add rice to leeks and stir to coat with oil. Cook, stirring occasionally, until rice is lightly toasted.
4: add white wine; stir until all liquid is absorbed.
5: add 1/4 c of warm broth; stir and allow to cook down, stirring occasionally (You don't need to stand over the pot and stir constantly, but don't wander too far--you don't want this to burn!)
6: once all the broth has been absorbed, add another 1/4 cup. Repeat until all the broth is incorporated into the rice and leek mixture. (discard thyme sprigs)
7: add peas (I use the whole package, but adjust as you like); cook, stirring occasionally until warmed through.
8: add salt & pepper to taste; stir in goat cheese.
Serve hot/warm, preferably with some crusty bread. Yum.
The photo is not mine...I found it on Google, attributed to BBC
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