We're crazy about risotto--eating it, that is. When it comes to making it, I don't like the blister I get from stirring 20 to 30 minutes to make it perfect. I've tried it the conventional way (with the blister), in the pressure cooker, the microwave and in the oven. All have their benefits. What I usually look for is the method that is as low-maintenance as possible. For Risotto with Spinach and Peas (adapted from Real Simple), I tried the oven method with a little pre-sauteeing on top of the stove. The results were quite good and we both liked the end product.
To go along with the risotto, I sauteed some shrimp and added Creole seasoning for extra flavor. That, plus a green salad with sliced avocado, completed our meal.
The final result of Risotto with Spinach and Peas
Comments