Spring Pea and Prosciutto Risotto
When we moved to Paris as newlyweds in 1999, I could barely boil an egg. I received a French Cordon Bleu “Quick Classics” cookbook as a housewarming gift from my Parisian neighbor. Looking back, Madame Bruousell’s gift was the harbinger for my passion for cooking! Spring pea and prosciutto risotto was the dish I prepared for my first dinner party in Paris. I can remember being so nervous about speaking French, picking out the wine, the cheese, and making the risotto! Those were sweet days! Risotto is a recipe that requires a glass of wine, good music and patience! Serve with a simple green salad and baguette! Happy Spring! Bon Appétit!
- 1 cup onion, diced
- 1 cup celery, diced
- 1 leek, diced
- 1 cup carrots, diced
- 1 bay leaf
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 lb ground turkey breast
- 2 28 oz cans whole tomatoes
- 2-3 cups chicken stock
- 3 tbsp tomato paste
- 1 cup Fresh spinach, chopped
- 1 cup Fresh Italian parsley, chopped
- Juice from 1 lime
- 1 avocado, optional garnish
- salt and pepper
- 2 cups brown rice, prepared
- 1 red, yellow, green pepper, diced, seeds, and ribs removed
- 2 sweet potatoes, cut in chunks
- 1 cup Fresh cilantro, chopped
- 1 cup French lentils
- 1 14 oz can cannellini and black beans (rinsed)
- 1 tbsp brown sugar
Coat the bottom of your pot generously with olive oil. Saute your onion, carrots, celery, leeks and spices until soft.
Add ground turkey breast. Once turkey meat is cooked through, pour the cans of tomatoes, chicken stock, and tomato paste into the pot.
Add your peppers, sweet potatoes, beans and lentils.
Allow to simmer for 30 minutes, and longer if you have more time. Taste all along the way. You might need a tablespoon of turbinado sugar to reduce acidity. Turn off heat.
Add cilantro, parsley, spinach and juice from one lime.
Place brown rice in bottom of bowl, ladle in soup, and then garnish with avocado, chips, corn bread, green onion, more cilantro, cheese galore, sour cream and hot sauce.