Occasionally, when Brad and I realize that we haven't had any alone time together, we decide to have a late dinner. We put the youngest two children to bed and have a nice relaxing meal, sometimes with candles, but always with wine.
Friday night was one of these nights. It's been a few weeks since we have had eaten anything that we hadn't shoved down our throats without a second look, or a meal where we didn't have one child with a poopy diaper and one that was throwing food. I love my kids, but I love my husband as well, and we LOVE our dinners together.
The menu consisted of lobster tail for him, ciabatta rolls, and sweet pea risotto. It wasn't meant to be the star of the show.........but it was.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 2 cups Arborio rice
- 1 cup dry white wine (such as Sauvignon Blanc)
- 4 cups vegetable or chicken broth
- 1 cup freshly grated Parmesan
- kosher salt and black pepper
- 2 1/2 cups frozen peas, thawed
- fresh mint sprigs (optional)
Directions
- Heat the butter and oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.
- Add the rice and stir until coated. Add the wine and stir until all the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally.
- Add the remaining broth ½ cup at a time, waiting until each portion is absorbed before adding the next. Continue until the rice is cooked al dente, about 35 minutes. Stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.
- Meanwhile, puree 2 cups of peas in a blender or food processor.
- Before serving, stir the peas into the rice until fully incorporated, then fold in remaining whole peas. Garnish with the mint, if desired.
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