Wednesday, June 5, 2013

Recipe: Summertime Risotto

One of my absolute favorite dishes is Risotto and so this summer version is high on my list. It has fresh English peas, straight from the local farmers market, making it very colorful {along with the shredded carrots}.

- 1 cup dried Risotto rice 
- 1 1/2 cups chicken broth, I used Swansons
- Fresh English Peas, I used close to two cups 
- 1/2 cup of shredded carrots 
- 1 medium onion diced 
- Pat of butter 
- Dash of pepper and parsley 

Here's a link on how to cook Risotto properly, A Basic Risotto Recipe  - hope you like this recipe, it's sure to be a fan favorite!

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