We've made risotto a few times now and have really come to enjoy being able to make it at home where we can control everything and make it just to our liking (oftentimes I find that restaurant risotto is overloaded with salt or cream/butter, or not cooked to the consistency I like). We found this recipe in our Weeknight Fresh and Fast cookbook and decided to serve it along some salmon baked with herbs. It was delicious!
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| Prepping the salmon. |
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| Why am I taking a picture when I should be stirring? |
5 1/2 cups low-sodium chicken or vegetable broth (we use less and dilute with water. we had a lot of extra.)
1 lb sugar snap peas
3 oz pancetta
2 leeks
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup parmesan cheese
1 tbsp fresh tarragon
Bring broth to a boil. Add snap peas and cook 2 minutes. Remove the peas and reduce heat to low. Warm some oil over medium heat. Add pancetta and stir until fragrant, about 1 minute. Add leeks and cook until tender, about 5 minutes. Add rice and stir until opaque, about 1 minute. Add wine and stir until absorbed. Add broth about 3/4 cup at a time, stirring until absorbed, until rice reaches desired tenderness. Mix snap peas, parmesan, tarragon, and pepper.
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