Hello and good evening!
This week I wanted to cook risotto for dinner having already cooked it for the arancine on Saturday. My first thought was to make risotto with scallops and asparagus but I wasn’t sure I would be able to cook and eat the scallops right away. So instead I used some pancetta and chicken we had leftover to make Martha Stewart’s Leek, Bacon, and Pea Risotto (sub pancetta).
Today is one of those days where I work for a few hours, have a break, and then work for another few so I cooked dinner when I had the time which was 9 am this morning. The dish turned out to be delicious. I’m not 100% sold on the peas, they remind me of my mom’s tuna noodle casserole which I strongly disliked (sorry Mom) but Mike likes them and hey, it’s a vegetable.
The dish probably took 30-40 minutes total which isn’t all that bad and the risotto is what takes the longest. I saved the dark green portion of the leeks which isn’t really edible and froze it to make chicken stock later- another adventure to experience and report back on!