spring risotto


everyone always laughs when i say i want to be a firefighter. i do, though! i know it’s a super strenuous job (both physically and mentally), but i think it’d be incredibly rewarding.

also it would be cool to live with all my firefighter friends and slide down poles and shout “mayday!mayday!” when there’s an emergency. segue >>>>> today is may day! may means REAL spring, not fake cold april spring. radishes and pea shoots! add lots of veggies into this risotto to counteract all the butter and cheese.


  • 5 cups chicken broth
  • 2 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 1 clove of garlic, thinly sliced
  • salt and pepper
  • 1/2 pound arborio rice
  • 3/4 cup white wine
  • 3/4 cup freshly grated parmesan
  • 4 tbsp butter
  • 1 cup peas
  • radishes and pea shoots

pour the chicken broth into a saucepan and heat over low heat. heat the remaining olive oil in a different saucepan. sauté the onions until translucent, then dump in all of the rice. toast for two minutes, stirring constantly. add the garlic and cook for a minute. add the wine and stir until completely reduced. lower the heat slightly (to medium low) and start ladling in the chicken broth. add it about 1/2 cup at a time, stirring with a wooden spoon until it has been absorbed by the rice. continue this for about 25 minutes (it’s a lot of standing and stirring! around the 15 minute mark, you’ll probably start doubting yourself/convincing yourself that it’s ready. IT’S NOT. HANG IN THERE). once all the broth is gone, the rice should be pillowy and not at all al dente. it should lazily slop off the spoon when provoked. add the parmesan, butter, and peas. serve in shallow white bowls, garnished with thinly sliced radish, radish greens, and pea shoots. eat immediately!!!!

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