Pea Risotto

Last week the cupboards were bare.  I hadn’t had a chance to meal plan for the week and we were running on empty.  Sometimes I find that my best meals happen during times like these.  We had the ends of a rotisserie chicken, and some peas from the garden and farmer’s market.  Throw in some arborio rice and a spring risotto with chicken (hopefully the children will eat the rice and peas, they are not big meat eaters) is born.  Add a glass of white wine for me and everybody is happy and we’ve survived another day before we need to go to the grocery store.
Pea Risotto
2 tbs. olive oil
1 tsp butter
1 cup arborio rice
1/2 medium onion, chopped
1/2 cup snap peas, trimmed and cut on bias
1/3 cup garden peas, shelled
3 cups broth (chicken or vegetable)
salt, pepper
1/3 cup shredded Parmesan cheese
1 small garlic scape, chopped
1/2 cup (or more) chopped chicken
* In large skillet, heat olive oil and butter over medium.  Heat broth in a separate pot.  Add onion and cook until soft (2 minutes).  Add rice and stir until lightly toasted.  Ladle about 1 cup broth into the rice and stir constantly until absorbed.  Add peas, garlic scape and 1 more cup broth and stir until absorbed. Continue to add broth and stir until absorbed.  Add chicken, turn down to low, add Parmesan cheese and stir until combined.  Season with salt and pepper and serve while hot.  
It was delicious with a glass of Sauvignon Blanc!  Next time I’ll have to remember to take a picture.
Enjoy!