We had a little bonus bag of fresh pea pods in the refrigerator, and nothing says spring like fresh peas, even if they are in pods. Slightly sweet and bursting with green flavor, we would have been happy to have eaten them raw right out of the bag. But, we did not. Why? Well, that would cheat you out of this post, and cheat us out of another batch of risotto.
Almost always our risottos are simply made from what we have on hand: mushrooms, peas, squash; just about anything can be used in risotto, and it almost always tastes great, so there’s no sense in being shy about trying new flavor combinations. Like this one. We’re not sure that an Italian would ever add feta cheese to risotto, but we would. Especially since we had a chunk just sitting in the refrigerator. Plus, we thought that the salty feta would be a good match for those fresh peas. Since all our risottos are made in the same manner, we decided to just do the abbreviated version of a post and refer you to our post for Asparagus Risotto for detailed instructions.
While this turned out pretty well, it wasn’t our best risotto. The problem, we think, is that feta cheese doesn’t really melt, at least not like Parmesan, so the risotto didn’t get as creamy as we would have liked. Even so, the flavor combination was good and we really like the fresh peas. Of course, what’s not to like about fresh peas, right? And, they went well with the feta cheese. Next time, we’d consider using Parmesan as the main cheese, and crumbling feta on top of the risotto for serving. Four stars