week nineteen – risotto à la rahel

Processed with VSCOcam with f2 presetaren’t peas the cutest thing ever? i’ve never really appreciated peas up until now, they were just another vegetable. small and green, but nothing special. well, i have been converted. i can’t explain what exactly happened, but seeing them, all lined up inside the pod, did something to me. if it hadn’t been for my mother and my sister who were sitting at the kitchen table at the time of my discovery, i’d probably still be standing at the counter, exclaiming how darn cute they are.Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 presetanother thing i’ve been coming to terms with recently is risotto. until not so long ago, i was convinced i didn’t like risotto. i know what you’re thinking – how can somebody not like risotto? everybody likes risotto…it’s creamy, cheesy, can be served as a side or as a main, can be altered to suit whatever preferences a person has…what’s not to like? and yet, all my life, whenever someone mentioned risotto, there i was, turning up my nose at the thought. however, it wasn’t until two years ago that i finally got to the bottom of the problem. and the problem – much to my surprise – wasn’t the risotto at all, but saffron. yes, saffron. i don’t like saffron. i had spent years thinking i didn’t like one of the most loved dishes when in fact, it was just my mind that had connected saffron and risotto so strongly (i blame my mother for this, risotto probably being the only thing she regularly cooked with saffron. (it’s okay, though, no hard feelings. i still love you, mom.)), making me shudder at the thought of risotto. however, i am happy to report that things have improved. slowly but surely, risotto and i are getting to know each other better. and like i said to my mom and sister at the end of our meal: i think i’m starting to like it.

Processed with VSCOcam with f2 presetnow that you know the whole story, it probably makes sense that i didn’t experiment too much this week. keeping things simple, i chose to make a lemon risotto as a base and serve it with some fresh greens. (beer risotto, you will have to wait a tad longer.) for the greens, i scoured the vegetable stalls once more and found myself some great looking artichokes, the peas and spring onions. although the lemon risotto already had plenty to offer regarding taste, i added some fresh parsley and a few mint leaves and sprinkled plenty of parmesan and lemon zest on top. needless to say, Anouk was quite smitten with the peas at this point, too. risotto2


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