Snap peas and onion risotto

Snap peas and onion risotto

We are slowly going towards the rainy season and it's getting towards the end of the season for spring vegetables in Tokyo area, soon we will have melon, zucchini, okras... But before it ends really let's enjoy some more spring greens!!! Snap peas are very easy to cook, they just need to be blanched, and extremely easy to accomodate with other seasonal vegetables: new potatoes, other greens, tomatoes... Today I opted for an other risotto recipe (yes, I know, we eat a lot of rice and risottos!!!). A large onion cut thinely and slightly cooked in olive oil, then I added the riso, a bit of water (no bouillon to keep the taste mild), then in the very last minute of cooking I add the snap peas cut in big chunks. I add some fresh chopped basil leaves, salt and pepper, a last touch of olive oil. 

Have a nice weekend! 

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