Risotto with Pesto and Peas

 How can you not love risotto?  It's like giving your tummy a big warm hug.  The creamy, rich, goodness is enough to make anyone feel loved and well cared for.  Which is why I mourn the fact that NO ONE IN MY FAMILY likes it!

 Never mind them.  Usually I try to be accommodating, selecting only dishes that I know will be enjoyed by all (or at least by most).  However, as the designated cook of the family, every once and a while, I'm making what I want.  And if they really can't get behind it, well, that's why God invented PB&J.

I think this has been my favorite risotto so far.  I love just about anything that is blanketed in pesto.  Add cheese, wine, ham and peas, and you have heaven in a bowl.  And I'm happy to add that my family did eat this one, my Risotto Reluctant Husband even said he wouldn't mind if I made it again.

Risotto With Pesto and Peas
Food Network Magazine April 2012

Ingredients

3 leeks (white and green parts only) thinly sliced
2 tablespoons unsalted butter
1 cup arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
3/4 cup diced ham
3/4 cup pesto
1 cup small fresh mozzarella balls or diced fresh mozzarella
1/2 cup grated Parmesan cheese

Directions

1.  Make the broth:  Bring 6 cups water and 1 teaspoon salt to a simmer in a medium saucepan over medium heat.  Add the leeks and cook until tender, 3 to 4 minutes; remove with a slotted spoon to a bowl.  Adjust the heat to keep the broth at a gentle simmer.

2.  Meanwhile, heat 1 tablespoon butter in a wide saucepan over medium-high heat.  Add the rice and cook, stirring, 1 minute.  Add the wine and cook, stirring, until almost evaporated, about 1 more minute.

3.  Add 2 cups of the hot leek broth to the rice; cook, stirring occasionally, until almost absorbed, about 6 minutes (adjust the heat to keep risotto at a simmer).  Add 1 more cup broth and cook, stirring, until almost absorbed, about 5 more minutes.  Add the leeks, peas, and 1 more cup broth and cook, stirring until almost absorbed, about 5 more minutes.  Taste the rice: if it is not fully cooked, add a little more broth and continue to cook, stirring, until al dente.

4.  Stir in ham and remaining 1 tablespoon butter.  Remove from the heat; stir in 2/3 cups pesto, the mozzarella and Parmesan.  Season with salt.  Divide among bowls, and top with the remaining pesto.

Grilled Pesto Salmon-Orzo Salad

Have you ever tried a recipe and expected NOT to like it? Yeah well, I have. It's not that I pick a recipe and think "that looks disgusting! I'm gonna make it!" Usually it starts out looking good, fun, or adventurous, but as it all comes together in the kitchen, it becomes pretty apparent that this wasn't the dish for us. That's kind of how I felt walking into this one. It has all the makings of a delicious dish, but once all of the ingredients were bought and my sleeves were rolled up, I just wasn't feeling that confident.

I love it when my instincts are wrong, at least in this scenario. Not only did I love it, my slightly picky husband and really picky kids loved it. A hearty, yet fresh and light salad that is full of flavor and texture. I really loved the roasted sweet bites of cherry tomatoes, with the salty salmon and orzo, creamy beans and bitter arugula. Such a great blend of flavors. If you're looking for a break from all of the comfort foods of fall, I highly recommend this one!


Grilled Pesto Salmon-Orzo Salad
From Cooking Light

Ingredients

2 6 oz skinless salmon fillets
1/4 cup commercial pesto, divided
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
2 (1/2 inch thick) sweet onion slices
1 1/2 cups grape tomatoes
cooking spray
1 cup uncooked orzo
1 (15.5 oz) can cannellini beans, rinsed and drained
2 cups firmly packed arugula
2 tablespoons fresh lemon juice

Directions

1. Brush fish evenly with 2 tablespoons pesto; sprinkle with salt and pepper. Brush 1 tablespoon pesto over onion slices. Toss tomatoes with remaining 1 tablespoon pesto, and place on a 12-inch square of heavy-duty foil. Fold edges of foil up around tomatoes to form a bowl, keeping tomatoes in a single layer. (Do not completely enclose).

2. Place salmon, onion slices, and foil bowl with tomatoes on a grill rack coated with cooking spray. Grill 14 minutes, or until salmon is desired degree of doneness, onion is tender, and tomatoes begin to burst, turning salmon and onion after 7 minutes.

3. Cook Orzo according to package directions. Drain. Combine orzo, beans, arugula, and lemon juice in a large bowl.

4. Using a fork, gently break salmon into large chunks, and chop onion slices. Combine Orzo Salad with Arugula and White Beans, salmon, onion, tomatoes, and accumulated tomato juice. Toss gently; sprinkle with pepper. Serves 6

P.S. The Oatmeal, one of my favorite websites I visit for a laugh just came out with THIS new sketch. It's called Why I Don't Cook at Home. Something you probably can't relate to, but I imagine you'll get a kick out of it just the same!