Here’s a perfect use for those preserved lemons. The Risotto . . . not necessarily the granola.
Anyway, I plan on trying a risotto recipe this week, and decided some of the ingredients needed to be photographed.
I have not tried this recipe yet, but it looks pretty good.
RISOTTO WITH PEAS & GREENS
1 quart vegetable stock
2 tablespoons extra virgin olive oil
1/2 yellow onion, finely chopped (about 3/4 cup)
1 leek, white and light green parts only, thoroughly washed and finely diced
2 garlic cloves, finely minced
Leaves from 6 sprigs of thyme
Coarse sea salt
1 cup Arborio rice
2 cups baby spinach or any other baby greens
1 cup fresh English peas (you can substitute small frozen peas)
1/4 cup roughly chopped fresh basil
Freshly ground black pepper
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