Good afternoon! We haven't done a What's for Dinner post in a bit, although we've actually been rediscovering some old favorites over here, including this delightful risotto. Risotto is so easy and so yummy, and feels special somehow. It's also forgiving and flexible to fit what you've got on hand, which begs the question: Why don't we make this every night? Lou did turn up her nose, which is proof positive that her current food aversions are grounded entirely in power struggles: there is nothing not to like about creamy, cheesy rice.

Like many of our staple dishes, this one originated with a Real Simple recipe several years ago. Real Simple does a good job of breaking down and simplifying recipes, so you can get a feel for something before becoming comfortable enough to riff on things on your own.

Simple Springtime Risotto with Peas

Recipe adapted from Low-Maintenance Risotto, Real Simple October 2010

Serves 4

Time: 35 minutes

Ingredients

• 3 tablespoons butter
• 4-5 shallots or 1 medium onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup white wine
• 3 1/2 cups vegetable stock or broth
• 3/4 cups finely grated Parmesan or equivalent (Asiago or Romano)
• 1 cup frozen peas (this is a lot of peas, but I like my rice veggie-heavy)
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add shallots or onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6-8 minutes.

2. Add rice and cook, stirring, for two minutes. Add wine and simmer until absorbed.

3. Meanwhile, heat broth or stock in a small saucepan and simmer over low heat. Add half of the stock and simmer, stirring occasionally, until absorbed, 8-10 minutes. Add remaining broth and simmer, stirring occasionally, until liquid is mostly absorbed and rice is tender. Add in peas. If the rice is not cooked, add more broth and continue to cook until rice is tender.

4. Stir in cheese and remaining tablespoon of butter. Taste for seasoning and adjust as needed. Sprinkle with parsley and additional cheese.

As I say, this is so simple to customize. I was a little short on veggie stock, so I upped the wine; I've made this same basic recipe with every veggie in the crisper. When I use peas or asparagus, I sometimes add a grating or two of lemon zest when I add in the veggies, for a delightfully fresh tasting dish. In cooler months, risotto is an especially yummy mix with leftover roasted vegetables. Given how awesome it is, I am perplexed by how it fell off of our radar for so long, but so it goes. I'm glad we found it again!

Enjoy!