Did you know that 2016 was named the International Year of Pulses? Personally, I didn’t realize pulses needed a whole year of recognition, but I’m a bit of an addict. In my world, every day is Pulse Day (which, if you follow my Instagram account, is made incredibly obvious!). Continue reading “Pulse Check”
This versatile recipe is perfect for weeknight suppers. It can be made vegetarian, vegan, or with the meat of your choice. The flavors can be modified to suit your fancy. And it reheats like a dream, making it perfect for lunches.
I love to serve this dish over braised greens — spinach or chard do just fine.
Once upon a time, I was scared of weeknight risotto. Everyone said it required too much time, too much stirring, too much attention. The latter, alas, is true. As is the stirring part. But you can whip out an excellent risotto in under 45 minutes.
This recipe reminds me of Spring. The peas — fresh or frozen — add a lovely flavor. And the lemon adds freshness. Plus, if you can think of a better way to use up leftover ricotta, I am eager to hear your secret recipes!
Final note: I love me some bacon (or, prosciutto), but just omit it for a vegetarian option. Or serve the crumbled salty pork on the side. Also, substitute vegetable stock for chicken stock for a truly vegetarian meal.