Spring Onion Risootto

Suzy Bee’s Kitchen

***Spring Onion Risotto

Ingredients:

 

1 1/2 Cups Arborio Rice

4 Cups Veggie Broth, Heated and Simmering

1~2 Bunches Spring Onions, Chopped

1 1/2 Cups Fresh Frozen Peas

2 TBSP Fresh Lemon Juice

3 TBSP. Butter

1 Cup Parmesan Cheese

1/2 Cup Cream Cheese, Softened

Lemon Pepper to Taste

In a large Dutch oven melt butter, add rice stir until golden brown, next add spring onions and then add 1 cup veggie stock at a time until all the veggie stock is absorbed. It should take about 25~27 minutes for this process. Turn off heat, add the following ingredients; peas, cream cheese, lemon juice, pepper and parmesan cheese, let stand for a moment then stir until well incorporated. Taste to see if you want to add any additional seasonings.

Serve in your favorite bowl along with green salad and a glass of Red Italian Wine.

Enjoy!

***This recipe has come a long way from the first time I made it in my early 2o’s. The first time I made this I did have fresh parmesan cheese so I used canned. My veggie stock was bouillon cubes, the spring onions are now leeks and the cream cheese has been replaced by mascarpone cheese. There are times still when I go back to this recipe to remind myself if you have an imagination you can make anything work in your kitchen! I encourage you to think outside the burrito as I say around my home. There are so many possibilities when it comes to cooking. If you’re just starting out you can do any recipe on a budget and eat well.

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015