English peas. Their wrapper isn’t very attractive, but when you peel them open you reveal something to behold: elfin green orbs that taste like spring. Marry them with lemon, Parmesan cheese, and rice and you have perfection. Here’s what you’ll need for your own taste of heaven. This will serve two-

10 ounces of English Peas, in their shells

2 lemons zested and juiced

1 large shallot, minced

2 tbsp. of ghee

½ cup Arborio or carnoroli (both are gluten free!) rice

3.5 cups of chicken stock or broth

2/3 cups Parmesan cheese

2 tbsp. cream cheese

1 tsp. kosher salt

¼ tsp. freshly ground pepper

Remove the peas from their shells and blanch them so that they stay bright green.

Add the ghee to a sauté pan and melt.

Bring up the heat until the ghee shimmers and then add the minced shallot. Add the rice once the shallot is translucent. When the rice is warm, deglaze the pan with half of the lemon juice.

Pour two cups of the stock to the pan and simmer the rice. Do not add any more liquid until the rice is almost dry. Add the rest of the stock and continue to simmer. When the rice is creamy and al dente, add lemon juice, zest, cream cheese, peas, Parmesan cheese, salt, and pepper. Stir well.

I served seared chicken breasts over the risotto and garnished it with basil.

Eat well!

April

“How luscious lies the pea within the pod.” – Emily Dickinson