68 Days of Gourmet: Day 45
This might seem like a strange combination but just trust me on this one – it’s good. What was not good was my decision to start this risotto at 8:45 after I got home from yoga. I was so hungry I didn’t know if I’d make it through all the stirring! Risotto isn’t hard, it just requires constant attention and a block of time. I was expecting this risotto to be a simple weeknight dinner but it really surprised me. The flavors green pea and bacon flavors were great together and the addition of lemon zest and juice at the end added an unexpected brightness. I also really appreciated not having to open a bottle of wine to make this dish!
Unhappy to report that my left leg is not getting much better. After my run on Monday it was swollen and sore. Boo. I planned on running the RaceFest Half Marathon in April but that’s not looking good for me unless my leg starts feeling better. I’ve taken the rest of the week off of running but I’m going to test it out again this weekend to see how it’s feeling. The high here is 60 degrees on Saturday and Sunday and I can’t wait to get outside! It’s been such a cold and wet winter. I’m going to embrace the two days of nice weather to the fullest!
I taught BodyPump tonight and felt like pushing it a bit. Went super heavy on my weights for squats and back and hamstrings. Maybe the Olympics are inspiring me to be a better BodyPumper!? 😉 (Seriously – did you see Shaun White and Lindsey Vonn win their gold medals? Amazing!)
And time for bed…up early tomorrow for my 6:30 hot vinyasa class. Can’t wait! Hope I’m not feeling too sore from BodyPump.
Risotto with Bacon and Green Peas
(Recipe adapted from Gourmet, January 2009)
3 1/2 cups reduced-sodium chicken broth
1 cup water
2 bacon slice, chopped
2 garlic cloves, minced
2 tablespoons shallots, minced (my addition – omit if desired!)
2/3 cup Arborio rice
2/3 cup frozen green peas
4 tablespoons Parmigiano-Reggiano, grated
2 tablespoons unsalted butter
1/2 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
Bring broth and water to a simmer in a small saucepan.
In a separate heavy saucepan, cook bacon over medium heat until crisp. Transfer to paper towels to drain.
Reduce heat to medium-low and add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, 1/4 cup at a time, stirring frequently. Make sure each addition has been absorbed before adding the next. Rice is done when tender and creamy but al dente, about 20-22 minutes. You might not have to use all of your broth but reserve leftover broth mixture to thin the ristotto before plating.
Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, lemon zest and lemon juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
Yield: 2 servings