Monday is such an insolent day. If each day of the week was a child Monday would be the runty rebellious one bent on proving a point in control. I suppose that I let it get to me too easily sometimes, but my defense is that when a series of events occur out of my favour it will undoubtedly lead to some upturned lip.
To stop stewing about Monday I went for my second run of the year and knocked out some yoga afterwards. I felt good. It’s “Spring” in Calgary after all. The crisp air is fresh with copious amounts of snow everywhere. You can tell everyone, including me, has cabin fever because people have been trickling out of their homes more frequently to walk the dogs they rarely walked during the winter, cart the babies they rarely carted in the snow, stroll with their spouses that they rarely strolled with in the freezing weather. Two weeks ago when I went for my first run of the year, I came home and not even 1 hour later, I spotted four other people jogging along the street next to my house. Like minds. I was pretty sure they were sick of being inside too. Even the winter can give people cause for better health because of being cooped up for 4 months. I know in the back of my mind, and yours, that good habits like that die hard and quick, but at least it gets people out. I dedicate this one to the ever faithful sun, joyous to me in colour and beam, for motivating me ever more every day.
Sunny Lemon Pea & Parmesan Risotto
Yields 1 serving
1 large egg
½ cup of Arborio rice, uncooked
½ cup of frozen green peas
1 cup of rapini, washed and trimmed
1 tbsp of lemon zest
1 tbsp butter
2 tbsp sunflower oil
2 – 3 cups of chicken broth or water
Salt
Pepper
Parmigiano reggiano
NOTE: Normally, hot broth or any kind of liquid is the key to making a fast risotto but don’t worry, we’re only cooking ½ cup of risotto for one. It’s pretty quick, you just need to babysit it.
Heat the butter and 1 tablespoon of sunflower oil in a medium saucepan over high heat. Sprinkle salt into the butter and oil. Stir in the rice and cook until the butter and oil is absorbed and the rice appears to be lightly browned. Add ½ cup of broth and stir until the liquid is absorbed. Keep adding more broth by ½ a cup each time it gets absorbed. Continue to do this until the rice is cooked through and tender. Turn the heat to medium low. Taste and add salt as needed.
Add the peas and lemon zest to the risotto. Stir until the peas are cooked through. Remove from heat and drizzle a bit more liquid into the risotto to keep it from settling and congealing.
Heat the last tablespoon of sunflower oil in a skillet over high heat. Add the rapini. Sprinkle salt over them to taste. Sauté them until they are bright green and tender (about 2 – 3 minutes). Remove from heat.
Poach the egg. Transfer the risotto to a deep soup bowl. Arrange the rapini over top and grate fresh parmigiano reggiano over the rapini and top with the poached egg. Sprinkle salt and pepper over the egg. Break open the egg and enjoy the sun.
