Lemon and Thyme Risotto

Last night I made a simple risotto for dinner, that was so comforting and easy to make. I notice I tend to make polenta and risotto when I'm feeling overwhelmed with life. Stirring the pot and paying attention to one task slows me down so I can focus on what's important and what's not. Adapted From Viva Italia! cookbook. Not low fat. Very good. Sometimes that's ok.

Serves 3

1/2 stick butter
3 shallots finely chopped
white wine
zest and juice of 1/2 lemon
1 1/4 cup arborio rice
3 cups approx. veggie stock
1/2 TBSP chopped fresh thyme
2 oz parmesan cheese, freshly grated
1 cup frozen peas
salt, pepper, nutmeg

Risotto is not hard to make it just takes practice.
1. Melt half of the butter and cook the shallots in the butter until soft. Add about 1 cup of white wine, and half of the lemon zest. Boil until wine is reduced and pan appears almost empty of liquid.
2. Pour in the rice and coat each piece with butter and shallots. Add hot stock and keep adding stock as each ladleful is absorbed. It should take approx. 20-30 minutes do not rush it. Rice should be tender and creamy but the grains will still be firm.
3. Season with salt, pepper, nutmeg, remaining butter, thyme, lemon juice and parmesan.
4. Add peas and cover the pan. Let the risotto rest for a few minutes until the peas are heated through.
5. Serve as is or as an accompaniment with grilled meat or veggies.

More Snow in Colorado

After thoroughly enjoying spring and the beginnings of the garden...we were hit with a late winter storm. I hope the seedlings survive. The apple blossoms are covered in ice and they still look beautiful.