Have I mentioned my love for risotto?? This Mushroom and Pea Risotto is VEGAN, super easy to make, and very filling. Downside: it’s not the prettiest dish we’ve ever made, but that’s okay :)
Hiiiiiii. How was your weekend? I hope it was long enough (but are they ever?). In case you’re curious, I’m mostly recovered from my 7 wasp stings after a ridiculous amount of Benadryl and lots of sleep (because what else can you do while on Benadryl). We also managed to find the nest which is fixed in a low hanging branch, in a very inconvenient spot. Hopefully we’ll manage to remove it this week. Wish us luck.
In other news, I’ve been eating a rather ridiculous amount of fruit lately. Everything is ripe right now and I just can’t say no to a $4 watermelon, a $1.50 cantaloupe, $1 berries, or $.50 mangos (especially the mangos!!). I just can’t do it. Also, I’ve been a bit lazy in the kitchen lately and half of my meals have consisted solely of fresh fruit that requires no effort besides being cut in half and eaten. The chickens have also thoroughly been enjoying all of the fruit and I even caught the kitten nibbling on some watermelon that I left out on the counter. Have I ever mentioned how much I love summer??
Lets just talk about rice for a second. Ever since buying an InstantPot (that cooks rice in EIGHT MINUTES!), I have been consuming LARGE amounts of rice and other grains and my body has been very happy about it. That’s kind of irrelevant to this situation because we’re not cooking risotto in a pressure cooker. BUT, rice!! I’m in love with it.
Besides it’s massive yumminess level, I love risotto for how easy it is. Asides from heating the broth up in a separate saucepan, everything is cooked in one big skillet. First the onion and mushrooms, then the rice, finally the peas.
I also feel like I’m being true to my Italian heritage when I cook meals like this. Give me all the pasta and risotto and gnocchi. ALL of it!
I hope you make it through your Monday okay, stay cool, and eat lots of fruit and risotto :D