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Lemony Pea Risotto Recipe

Ingredients:

2        cups Arborio rice

3        cups shelled Burpee Early peas

1        large shallot, minced

1        large lemon (rind and juice)

4        tablespoons olive oil

½   cup finely chopped Italian flat leaf parsley

2        pats butter

salt and pepper, or “Miryana’s seasoned salt”

 

Method:

In the hot olive oil, pour rice, peas and shallots, coat all with the oil. Add fine lemon rind and pour in the juice of the lemon. Cover with warm water, and keep adding water as it is absorbed. You will need approximately 4 cups plus water. In the last cup of water added, mix the chopped parsley and add it to the risotto. Season and add the pats of butter.

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  • Several options are available to overwinter a favorite geranium. The first is to cut it back and pot it up as a houseplant for the winter to replant outside in the spring. The second is to pull it up, brush off any clinging soil, and hang it upside down in a cool, humid basement until replanting in spring. Or, you can cut 4-inch lengths of new stem and put them in water or damp vermiculite to root. Once rooted, transfer to individual pots and treat as houseplants.