This recipe may not meet all three of weelicious' criteria for being fast, easy, and fresh to make, but it's too yummy not to try.
After making risotto milanese several weeks ago, I went on a risotto making binge. Kenya
ravenously ate up the milanese version as quickly as I could churn it out. I assume he loved the creamy cheese and rice
flavor, but I wanted to make him a slightly lighter variety with a veggie thrown in.
I would be so proud to say that I shelled a pound of peas for this recipe, but instead, I opened the freezer and grabbed a
bag of organic peas. Regardless, whether you use fresh or frozen, this risotto is a total treat.
Cooked with vegetable stock, it's an excellent dish for any vegetarians be they
little kids or adults.
Although it takes 30 minutes of constant stirring, it's worth every
last bite and it stays for days in the fridge.
laylalapietra
September 29, 2012 at 7:58 pm
catherine
October 1, 2012 at 12:39 pm
kate
September 23, 2012 at 12:21 pm
Alissa
September 18, 2012 at 9:04 am
courtcake1
August 1, 2012 at 10:53 am
catherine
August 1, 2012 at 11:01 am
courtcake1
August 1, 2012 at 9:37 pm
courtcake1
August 2, 2012 at 3:03 pm
Rebecca
July 18, 2012 at 11:24 am
Sara
January 4, 2011 at 11:12 pm
Ashley
September 30, 2010 at 10:55 pm
catherine
October 1, 2010 at 3:19 pm
Ashley
October 24, 2010 at 8:16 pm