I made a decision this year to stick with my Veggie Box for the entire winter. At first it was a fun challenge, learning new ways to prepare fennel, radishes, kohlrabi and the like (I've never eaten so many potatoes). But I admit, after pulling yet another cabbage out of that (incredibly heavy!) box, I was beginning to wonder when it all would end. And then I got this gem:
I think I've heard of pea greens before, but I'd never tasted them and certainly had never cooked with them. After a nibble of a raw leaf I concluded that they were a bit like spinach - but so much prettier, and reminiscent of spring! I had to think of a new recipe to do justice to this welcome winter guest.
Risotto is a wonderful dish, both for its comforting and rib-sticking qualities, and also for its versatility. You can make a deeply flavored risotto with wine and mushrooms, or a light springy one with asparagus and peas. Eyeing a bag of frozen peas and some turkey bacon in my freezer and the fresh sprigs on my counter, I decided this would be the perfect hearty and satisfying winter dish, with some light notes of spring (which is still many months away).
I used to think risotto was hard to make, but it turns out the hardest part is paying attention. You have to add the liquid little by little, and stir the rice constantly so the starch breaks down or something and gives you that nice, creamy texture. Other than that it's hard to go wrong, as long as you include some aromatics, some liquid (broth, wine, water, or a combination) and of course the veggies.
As I am starting to do with so many recipes, I turned to trusty Mark Bittman for a base. Since my veggie box was thoughtful enough to include shallots I threw those in as well, but I imagine onions would do just fine.
Risotto with pea greens and peas
Original risotto recipe from Mark Bittman's How to Cook Everything
2 tbsp olive oil
2 shallots, finely chopped
4 oz bacon or turkey bacon, diced
1 1/2 cups arborio rice
1/2 cup dry white wine
4-6 cups of chicken broth
1 cup frozen or fresh peas
bunch of pea greens
1/2 cup parmesan cheese
1-2 tbsp butter, to taste
Saute shallots and bacon in olive oil until onions translucent. Add arborio rice and saute for a few minutes. Add white wine and then add broth, 1/2 cup at a time, until rice is tender (about 20-30 minutes). Fold in peas, pea greens, cheese, and butter. Garnish with more cheese and serve with the rest of the wine.
