Sweet Peas Risotto

Ingredients:

• 1 1/2 cup orzo or Arborio rice

• 3 garlic cloves

• 1 tbsp olive oil

• 6 to 7 cups chicken broth or water, warm

• 1 tbsp lime juice

• zest of 1 lime

• 1 1/2 fresh or frozen sweet peas (thawed)

• 2 tbsp Parmesan cheese, grated

• 8 fresh basil leaves, chiffonade, + a few more for garnish

• salt and pepper to taste

1. Heat oil in medium sized pot. Sauté garlic for one minute. Add orzo and cook for 2 minutes, stirring constantly.

2. If using fresh sweet peas, add 1 tablespoon water to peas in a microwavable safe bowl and cook for 2 minutes on high. Set aside.

3. Pour stock, about 1 cup at a time, stirring constantly until most of the liquid is absorbed before adding another cupful. Repeat this process until orzo is almost cooked, about 15 to 18 minutes.

4. Add sweet peas, lime zest and juice, and chiffonade (thinly sliced) basil to the risotto. Cook for 3 to 5 minutes. Add Parmesan cheese.

5. Season with salt and pepper to taste. Serve.

Serves: 4 to 6

Notes&Tips:

• Sweet Peas Risotto is an easy fresh spring/summer dish. It is creamy and delicious and therefore leaves a silky smooth feel on the taste buds.

• The constant attention to this Risotto is what makes it so creamy. Add a small amount of stock at a time and allowing it to cook down before adding more make this dish so creamy and heavenly.

• Keep the stock warm as you're adding it while the orzo is being cooked. Adding it cold means you're reducing the temperature every time you pour it over the orzo