The Readys aim to please when we have MN company. We drove to the mountains (Madera Canyon) for our guest to see snow though I think maybe she was happy to escape it this week for her AZ/CA vacation. 
Then we went to a park at a lower elevation where the African Daisies were in full bloom so colorful! 
Oven Baked Garlic Parmesan Cheese Risotto
Cook's Notes: This recipe was previously posted using asparagus.
Recently I changed it up a bit adding in petite peas and bacon for the asparagus. Oh my, so delicious and makes a great side for your next meal and supposedly serves six. But I will have to admit since it's so addictive serving four might be a more realistic number. The recipe is adapted from carlsbadcravings.com and it's gluten-free! peas%20and%20bacon.jpg)
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Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1/3 cup shallots or sweet onions finely chopped
- 3-4 garlic cloves, minced
- 1- 1/2 cups uncooked Arborio rice (do not rinse)
- 5 cups low sodium chicken broth, warmed
- 1/2 cup petite peas, frozen
- 5-6 slices of bacon, cooked and crumbled
- 1-1/2 cups freshly grated Parmesan cheese, divided
- 1 teaspoon each of dried basil and parsley flakes
- 3 tablespoons dry white wine
- 1/4 cup heavy cream
Directions:
- Warm chicken broth in a small saucepan, and cover with a lid. Set aside.
- Preheat the oven to 400 degrees. In a large frying pan cook bacon, and set aside. Wipe the pan clean. Melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat in the frypan. Increase heat to medium-high and saute shallots or onions for 3 minutes.
- Add the rice and stir until well coated with butter and the edges begin to look translucent about 3-4 minutes.
- Add garlic and sauté for an additional 30 seconds.
- Add 4-1/2 cups warm chicken broth and seasonings to the rice mixture with 1/2 cup Parmesan cheese.
- Bring to a boil and cover to keep warm. Transfer rice mixture to an oven-safe bowl with a lid. Bake for 16 minutes or until rice is the softer side of al dente.
- Crumble bacon and measure out frozen peas. When rice is tender, remove from oven and stir in 1/4 cup heavy cream, 1 tablespoon butter, 3 tablespoons dry white wine, bacon, peas, and 1 cup Parmesan Cheese. Stir until smooth.
- Place back in the oven, uncovered, and cook for 5 minutes more. Add in more Parmesan cheese right before serving.
- Season with salt and pepper if necessary use the remaining chicken broth if needs to be creamier.
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