Winter “Spring” Risotto

Hey, what’s this business about? Well, it’s a risotto that oozes spring (well, at least a little) while only relying on ingredients perfectly available this time of the year (a.k.a. winter). Having a bag of frozen green peas on hand can be a gold mine when time is limited, when vegetables are lacking on the plate or when you feel a little sick and tired of cabbage and root veggies (it happens to us too). They cook in literally no time at all, pack tons of nutrients, cost close to nothing, love growing in Sweden/places where it’s cold… it’s a winner any day of the week. When added to a risotto, they even feel quite fancy and sophisticated. Personally, we feel like peas don’t have nearly as good of reputation as they should – but we’re here to change that.

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