Spring Risotto with Pea Tendrils
Ingredients
- 2 strips bacon (optional, skip for vegetarian version)
- 1 each onion, small dice
- 1 tbsp olive oil
- 1 cup arborio rice (or other risotto rice)
- 1/4 lb mushrooms, chopped (I prefer cremini)
- 1/2 cup dry white wine (optional)
- 4 cups vegetable stock (can use chicken if you prefer)
- 1 cup peas (fresh if you can but frozen will work)
- 4 oz pea tendrils, cut into 1/2 - 1 inch pieces
- 3/4 cup parmesan, grated
- 1 tbsp butter
Organization Tags
Tags easily organize your Recipe Library
Comments