so i made this dish tonight and when my husband and i sat down to eat it, it was just missing something....but we didn't know what. at first he joked about putting some ketchup in there but then he came up with the idea of adding some salsa in it and it totally made the dish!
3 tbsp. extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 3/4 c. arborio rice (risotto)
1/2 c. white wine, vegetable broth, or apple cider vinegar (i used the broth)
2 c. vegetable broth
1 c. peas (thawed if frozen)
1/2 c. grated parmesan
1/3 c. basil, chopped
2 tsp. finely grated lemon zest
1/2 c. ricotta cheese (i personally think this is where the recipe went wrong. if i make this again i'm going to subsitute this for mozzarella or something.)
salt and pepper, to taste
salsa, to taste
cook onion and garlic in a pot with the oil for about 5 minutes on medium heat until softened.
increase heat to med-high. add risotto and stir to coat it with the oil. let cook for 1 minute, stirring occasionally. add wine (or 1/2 c. of your alternative liquid), stirring until absorbed. add stock, cover, and cook for 15-20 minutes until broth is absorbed and risotto is al dente.
add peas, zest, basil, cheeses, salt and pepper. mix everything together well.
(if you want to go ahead and just throw salsa into the pot to mix it into the whole dish i would recommend using about 8-10 tbsp. of salsa.)
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