Cooking seasonally is the only way to go in my opinion. Fruits and vegetables are their tastiest and most packed with nutrients when they are harvest when nature intended. Since we live in Southern California, sometimes produce comes a little sooner like these beautiful English peas I recently found at the farmer’s market. I decided to use them in a risotto with shrimp, roasted fennel, leeks, and monchego curado. Typically a lot of butter is added at the end of making risotto to make it very creamy. I decided to opt out of that and instead I made sure to use a fair amount of olive oil as I was cooking the veg and continuously stirred the rice as it was cooking to coax out as much starch as I could.
Photo by: Williams-Sonoma