JeanMarie Brownson: Freshen up your menu with this spring risotto
JeanMarie Brownson, Tribune Content Agency
on
3 to 4 cloves garlic, roughly chopped
1 cup (3 ounces) fresh sugar snap peas, strings removed (or frozen)
1 cup (5 ounces) shelled fresh peas (or frozen)
3 to 4 tablespoons olive oil or butter or a combination
1 small leek, white part only, thinly sliced or 1/2 cup sliced yellow onion
1 1/2 cups (10 ounces) Arborio or Carnaroli risotto rice
1/2 cup dry white wine or broth
1/2 cup (1 1/2 ounces) finely shredded Parmesan cheese
1/2 cup (2 1/2 ounces) soft goat cheese
Salt, freshly ground black pepper
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