Broccoli Pea Risotto

Now I know most people are under the impression that risotto is an extremely fancy dish that is super hard to make but I have a secret for you all... thats wrong!!!  Risotto is actually a very simple dish to make and you can add about anything you want and it will still turn out great.  It does take a far amount of time to prepare though so I wouldn't consider this a normal day after work kind of meal.  I would also advice to have a sucker of a fiance, boyfriend, sister, friend, or whatever be conned into helping you make this dish because once you start it does require constant stirring.  

I love making risotto when I have extra time to make a meal and am in the mood for a creamy delicious comfort food.  Now as for what I put in risotto it really is just whatever I have on hand or decide to toss in while I make it.  Broccoli and peas is always one of my favorite things to add because you can use both frozen or fresh of both and have it turn out great.  I also really like adding chicken or slices of sausage for a more meaty version.  Really you can add anything you like to it as long as you add enough cheese.  It is very important to add enough cheese for a good creamy texture and great flavor.

I have come up with this recipe by just making risotto several times and learning what works best.  If your rice comes with directions on the back of how much broth you will need you can follow that instead but I've found out through experience that it usually requires more than is stated on the directions. Really the best way to make a good risotto is to taste it as you go and add extra seasoning if you need it and test to see when the texture is good. 

Broccoli Pea Risotto

• 1 Onion (medium sized)
• 3 stalks celery
• 4 cloves garlic
• 2 cups arborio rice 
• 3/4 cup white wine
• 2 red small sweet peppers
• 2 yellow small sweet peppers
• 2 large stalks broccoli (Stalks and florets  chopped) (~3 Cups)
• 64 oz. chicken broth
• salt, pepper, thyme, garlic powder to taste
• 1/2 cup diced tomatoes
• 1 cup frozen pea
• 1/2 cup cheddar jack cheese 
• 1-2 cups Parmesan cheese

Directions:

1. Heat a large pot with olive oil in the bottom.  Meanwhile heat the chicken broth in a large pan until just under a boil.
2. Add the onion, and celery, to the olive oil.  Cook until the onion becomes translucent.  Add the garlic and rice.  Continue cooking until the rice becomes hot and shiny, about 2 minutes.
3. Add the wine and stir continuously until it is all absorbed by the rice.  Then add half a cup of broth at a time.  Stir after each addition until all the liquid is absorbed by the rice. 
4. After half of the chicken broth is absorbed add in the peppers, seasonings, and broccoli (if using fresh add now, if using frozen add with peas at the end).  Continue adding the broth 1/2 cup at a time, stirring after each addition until all liquid is absorbed and rice is tender. (this  total process will take awhile about 45 minutes but it is the only way to get the creamy texture of risotto)
5. Stir in the peas, tomatoes, and cheese.  Continue stirring until the cheese is all melted and the peas are no longer frozen. ENJOY!!

Also this is in no way a healthy recipe.... just so everyone is aware hehe!