Recently, I decided to come up with original recipes to use up the leftover baby food I had sitting in my pantry. I made these delicious cornbread scones which turned out to be a huge hit. My friend’s sister actually called me to tell me that when she saw the picture on my blog, it induced a huge pregnancy craving. She quickly made a batch using creamed corn (my recommended substitute for the baby food) and she could not stop raving about them.
With only a few jars of baby food left, I knew I had to come up with something special to use up my jars of peas. What better way to use pea puree than in a sweet pea risotto? I opted for one of my children’s favorite pasta’s, Israeli couscous, which cooks up in just minutes, for a quick and easy side dish.
Sweet Pea Risotto
2 cloves garlic
1 tbsp olive oil
1 1/2 cups Israeli couscous
3 cups chicken stock, divided
1/8 tsp nutmeg
salt and pepper, to taste
2 4 oz. jars sweet peas or 1 cup pea puree*
1 cup frozen peas, thawed
1/2 cup parmesan cheese, optional
Saute garlic in olive oil until fragrant, but not browned. Add couscous and toast over medium heat, stirring constantly (add more oil if necessary). In a separate pot, bring 2 1/2 cups of chicken stock to a boil. Add chicken stock, salt, pepper and nutmeg to couscous and simmer, covered, over low heat for 8 minutes. Stir in pea puree, peas, remaining 1/2 cup chicken stock and parmesan cheese. Serve immediately.
* To make pea puree, add 1 cup of thawed peas and a little bit of water to a food processor and blend.
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