This dinner comes together in about half an hour – perfect for a fulfilling and rather healthy weekday comfort food dish. I served this risotto with meatballs made from leftover chicken dumpling filling.
Spring Pea Risotto
1 cup arborio rice
1 cup leftover pea dumpling filling
2 cups vegetable stock
1/2 bulb fennel, chopped
1 Tbsp. olive oil
1/2 cup white wine
1 tsp. lemon thyme, chopped
Heat the oil in a medium pot over medium heat. Add the fennel and cook until starting to brown around the edges.
Add the rice, stir well and cook 2-3 minutes.
Add the wine and cook until mostly absorbed.
Add the stock, half a cup at a time, until the rice stops absorbing liquid. Stir frequently. This should take 20-25 minutes.
When the rice is finished, stir in the pea purée and thyme.
Serves 2 for dinner + 1 for lunch.
Gastography 