Monday, July 12, 2010

Shiitake field pea summer risotto!

Dried, diced shiitake mushrooms, dry white wine, sweet onion, local garlic, veggie stock, and arborio rice.

Slow simmered while putting up White Acre field peas for winter.

Add parmesan cheese, serve with fresh herbs (basil is niiiiiice), maybe a saute of organic collards and dinosaur kale on the side. Summer Yum!

1 comment:

  1. I've been eating peas all week, but I haven't found any white acres, yet. I love the idea of adding shiitake mushrooms. They always add such wonderful flavor to anything- of course they'd give peas a lovely touch.

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