Sweet Pea Risotto



Wow! Last week and this week have been crazy busy which means I am super tired but did have a great weekend!

Saturday was a regular day just hanging out with family and my Dad all day. Sunday I hung out with my girls and best friends at the Cuban Festival. OMG! The food was amazing!

Sure not everything we ate was Cuban but it was delicious!  The pictures are a sampling of what we all ate at the festival…I didn’t eat all of it by myself! Look at that funnel cake? Could it be any bigger? On the bottom left is a Cuban sandwich and a PuertoRican Pastel…’Da Bomb! On the bottom right is a Sweet Corn Arepa…I could have melted when I tasted it! Arepas I believe originate from Colombia and Venezuela but are also eaten in other Latin American countries. On the way back to our car we stopped at a neveria or ice cream shop and I had to try a Diablito (on the upper right hand corner). I have found another favorite treat! It is a tamarindo  snowcone on the bottom layered with diced cucumber and mango, chamoy and ground pepper with a tamarindo candy straw. Ay, Dios mio! It was a great day filled with awesome music, great food and of course great friends! I did learn something at the festival…always take a portable chair! We bought a blanket to sit on and at our young age we were having a hard time getting up and sitting down!

Have you ever had risotto? I have made it several times at home and it is so good.

This dish was just amazing. I love the creamy texture of risotto. The subtle flavor was amazing!

Sweet Pea Risotto

  • 2 tbsp. butter or olive oil
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 c. arborio rice or a mixture of short grain brown rice, pearl barley, and spelt berries (as pictured)
  • 3 c. chicken or vegetable broth, divided
  • 1 bay leaf
  • 1 1/2 c. sweet peas (fresh or frozen), divided
  • 1 c. white wine
  • 1/2 tsp. fresh basil or 1/4 tsp. dried basil
  • 1/4 c. parmesan cheese, grated
  • 1/4 c. half and half
  • freshly ground sea salt and black pepper, to taste


  1.  In a saucepan, melt butter or add olive oil on medium-high heat. Saute onions and garlic until translucent.
  2.   Add rice to pan, coating with butter mixture.
  3. Turn heat down to medium, and add one cup of chicken or vegetable broth, stirring every so often. Season with bay leaf and salt and pepper.
  4.  Meanwhile puree 1 cup of peas and about 1/2 cup broth until smooth. Set aside.
  5.  Continue to add remaining broth, wine, and pea puree one cup at a time until liquid is absorbed, stirring more frequently as risotto thickens. For a lighter green color and deeper pea flavor, add the pea puree earlier on. For a brighter green color and lighter pea flavor, add the pea puree towards the end.
  6.  Once desired texture has been reached, remove bay leaf and stir in remaining peas, basil, parmesan, and half and half. Continue cooking for about 5 minutes. Salt and pepper to taste. If rice is too crunchy, continue adding stock 1/2 cup at a time.
  7. Serve warm and enjoy!

When people say that the life of a school secretary is glamorous don’t believe them!  It’s not all about looking pretty!There is a lot of work that goes into getting a school ready for the new year…I’m exhausted!

Have a great day!



Recipe source Mint Design Blog



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