I’m a sucker for risotto. It’s the cream goodness that gets me every single time.

I’m also a sucker for a mushroom/pea situation. I love their flavors together. And combine that with leeks, some wine and fresh dill?

I’m a happy girl.

Way too many people are intimidated by risotto. The slow process, and all the stirring. But, I’m here to tell you that it’s not as complicated as it seems. You don’t have to be a slave over the stove. As long s you are stirring more than you aren’t - you can leave the stove to do other things.

And there is really nothing better.

Ingredients:

3 Tbsp butter

2/3 cups halved, sliced, and rinsed leeks

1 1/2 cups enoki or beech mushrooms, separated

1 cup frozen peas

(2 Tbsp evoo)

1 1/2 cups arborio rice

1 tsp salt

1/2 cup wine

6 cups chicken or vegetable stock

1/2 cup cream

juice of 1 lime

2 Tbsp dill leaves, sliced

Directions:

Melt butter over medium high heat.

Add sliced leeks and sauté until slightly softened. Add in mushrooms and peas. Sauté until vegetables have softened and absorbed butter. Add up to 2 Tbsp evoo if needed.

Add in rice and salt. Stir to combine, until liquid is absorbed.

Heat stock over low heat.

Slowly add stock a ladle at a time, stirring until combined and absorbed. Once stock has disappeared, add in more, and repeat the process.

Once stock has all been added, add in cream, stirring until combined.

Add lime juice and fresh dill.

Stir to combine and serve.