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Pistachio Risotto

Pistachio Risotto

I find it rather interesting how meals can come together around here. This morning, I pulled a pork chop out of the freezer thinking I’d grill a chop and probably serve it with mashed potatoes and peas. Simple and basic.

While moving things in the cupboard, I saw a jar of Pistachio Spread I had bought from Eataly back in October. The wheels started turning and I thought that maybe a pistachio mashed potato would be fun. And then I looked up and saw the carnaroli rice and knew I was going to be making a pistachio risotto. I mean… how bad could it possibly be?!?

What was once to be a grilled pork chop was cut in half and became pork cutlets – pounded, dredged in flour, egg, and – you guessed it – pistachios – along with some panko bread crumbs because I had pulled out the bread crumbs before thinking about chopping pistachios.

It was definitely a spontaneous meal!

The risotto was very basic – a shallot, chopped, 1/2 cup carnaroli rice, a splash of white wine, about 2 1/2 cups of chicken broth, salt, pepper, and about a tablespoon of the pistachio spread. No cheese, no garlic, no other herbs and spices… I wanted the pistachio to come through – and it did. It was then topped with some chopped pistachios for added fun and flavor.

The cutlets were equally easy. Flour, egg, and then bread crumbs mixed with crushed pistachios and a bit of salt and pepper, fried off in a bit of olive oil. They were topped with a concoction of lemon juice, lemon zest, capers, parsley, and a splash of white wine. Very basic and very easy.

I wish all meals came together this effortlessly.

Now… what to do with the rest of the pistachio spread that won’t break the calorie bank ?!?

 

 

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