It’s another Green Monday here at we heart this and I have a very spring dinner suggestion for my Meatless Monday chicks. I’ve been daydreaming of attempting this vegetarian friendly, Pea and Black Pepper Risotto since the moment I saw the recipe on my favorite home site, shelterrific.
Since I’ve been on vacation and visiting family these last two weeks, I haven’t been on the computer (a self imposed sabbatical can be good sometimes), nonetheless have the time to try this seasonally perfect and (seemingly) straightforward risotto. I’ve always been a bit leery of attempting a risotto; if there is one thing Top Chef has taught me over the years it is Beware of the Risotto – That Way Lies Danger.But the savvy folks at shelterrific have never steered me wrong, so I have faith this recipe can be a success for this risotto novice.
So a big thanks to Stef for working doubly hard while I was lazing about a spa with my Mom and sisters. She rocks! Now, it’s off to the market to pick up supplies,including vegetarian stock for the Pea and Black Pepper Risotto.
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