Risotto with Peas and Kanikama

Risotto with Peas and Kanikama

Risotto with Peas and Kanikama

Risotto with Peas and Kanikama

In summer the Italians all pack their cars and head to the beach.  This is a typical summer seaside dish, made with real crab or fruit of the sea.  The Czech Republic is a long ways from the sea.  Fresh sea food is not an option where we live now.  The Kanikama is a nice substitute, naturally if you are fortunate to be able to acquire fresh seafood even better.

 2 tablespoon olive oil

3 strips of bacon, diced

Fresh ingredients from our garden

Fresh ingredients from our garden

1 medium onion, diced or fresh scallions

2 cloves of garlic, pressed

1 tablespoon parsley

4 or 5 basil leaves chopped

1 cup of fresh peas

1 cup of Kanikama cut into small pieces

1/2 cup wild mushrooms

1 ½ cup Italian rice

2 to 4 cups hot vegetable broth

Salt and pepper

Freshly grated Parmigiano cheese

 Warm the oil in a large saucepan over medium heat. Add bacon, onions, parsley, and basil and saute until the onions appear to be transparent. Add the garlic and stir for another minute being careful that the garlic does not brown. Stir in the rice, coating the rice with oil, add the peas and mushrooms. Meanwhile, heat the vegetable broth in a separate pan. Ladle about 1 cup of broth over the rice. Keep the rice over medium heat and stir the liquid into the rice. Continue stirring until the liquid is almost absorbed. Then gradually add more liquid until the rice is tender and creamy. Add the Kanikama stirring until heated. Season to taste with salt and pepper. Sprinkle with Parmigiano cheese and served at once. Makes 6 servings.

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