Ingredients
2T olive oil
One medium onion, minced
Two cloves garlic, minced
2t fresh rosemary, minced
1t hot pepper flakes
1 can chopped tomatoes
1½ cups Arborio Rice
1 quart veg. stock, kept hot on a low burner
1½ cups frozen peas
Zest of half a lemon
Juice of half a lemon
1T butter
¼ cup grated parmesan cheese plus extra to pass at the table
3T cream cheese
Salt and papper to taste
Preparation
Heat oil over medium heat in a heavy-bottomed pot. Sautee onion until translucent, about 5 minutes. Add garlic, rosemary, and hot pepper flakes and cook for 2 minutes. Add tomatoes and salt and pepper to taste. Cook for 5 minutes. Add rice and stir it into the tomatoes with a wooden spoon. Add ½ cup of stock and stir until liquid is absorbed. Continue adding liquid in ½ cup increments, stirring after each addition until liquid is absorbed. (If you run out of stock before the risotto is done, continue to cook, adding hot water in place of stock.) After about 25 minutes, when rice is creamy, but still a bit al dente, add the peas, lemon zest and juice and cook for 1-2 minutes or just until the peas are warmed through. Remove pot from the heat and vigorously stir in cheese and butter. Season with salt and pepper. Serve immediately on warmed plates with a bit of shaved parmesan and a sprig of rosemary.
NOTES: I added the cream cheese because I had it on hand. It adds a nice, creamy taste to the risotto, but it can be replaced by an additional ¼ cup of parmesan. Ricotta or mascarpone cheese would also add a nice touch. Also, I like to bring a newspaper into the kitchen with me so that I don’t get bored stirring. In between stirs is also a great time to prepare a nice crisp leafy salad-the perfect accompaniment to the creamy, warm risotto.
