I never met a risotto I didn’t like. And I’ve met quite a few risottos in the past couple of years since I discovered what a risotto is, and how easy it is to make, especially when you have a pressure cooker.
I also have a bit of a thing for spring. Not so much in an “I want it NOW!” way, at least not this year since I’m still kind of looking for winter, but I do enjoy dreaming about those first few weeks when I realize I don’t really need to put on my coat any more and gloves are definitely superfluous.
The thing about this risotto is that the lemon and the peas bring to mind spring even while the creaminess and the warmth bring to body the coziness and comfort you need during the winter. If you make this, you can dream of spring all night long but still be pleasantly rooted in the realities of winter.
So that’s my cooking submission for week 1 of the Run Swim Bike Cook Challenge. I also ran 16.5 miles last week and did Baron Baptiste’s Long and Lean Yoga workout once, which I am counting as a .4 mile swim. That leaves me with about 10 more miles to run this month, 5 more sessions with the Baron, and 3 more cooking challenges.
Speaking of cooking challenges: this week’s challenge is to bring some leafy greens to breakfast. Kale, spinach, endive, romaine, collard greens — the choice is yours. But you must put it in a breakfast food. Submit your blog posts/pictures and status updates to me (lizzie AT motherrunner DOT com) next Tuesday (Valentine’s Day) by midnight, and I’ll post them here next Wednesday. And, in case you are reading this before midnight, don’t forget to send your week 1 progress reports to Christy! (christy DOT spackman AT gmail DOT com)
Pressure Cooker Lemony Pea Risotto
2 T. olive oil
1 large yellow onion, chopped
1 1/2 cups arborio rice (or another short- or medium-grained rice)
5 cups chicken broth
1/3 cup freshly shredded Parmesan cheese
1 cup frozen peas, defrosted
juice and zest from 1/2 a lemon
2 T. finely chopped fresh basil
salt and pepper to taste
In your pressure cooker, heat the oil over medium heat. Add the onions and saute, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the rice and let it toast for a couple of minutes, just until it starts to brown. Pour in the broth, put the pressure cooker lid on and turn the heat to medium high. Once the lid locks and the rocker starts rocking, turn the heat down so it just barely rocks. Let it cook for 7 minutes, then release the pressure by running cold water over the pot. When the lid has unlocked, take it off and put the pot back on the stove over medium heat. Stir in the cheese, peas, lemon zest and juice, basil, and salt and pepper. Continue stirring and allow the peas to heat through. Turn off the heat and serve warm.