Light and tasty will slap your taste buds!

The court order said I'm not allowed to leave the house. It didn't say I had to give a crap about how it looks.

Sorry, I get caught up in my American Dad. Seth MacFarlane is what my dirty dreams are made of. I'm cooking food, and getting covered in food, and he's singing in the background like a classic crooner. What? Not all dirty dreams are gutter riders. Perverts.

So, who likes risotto? I do! I do! Just thinking about it has me drooling right now. Then again, the fact that I've had fuck all to eat today (that means nothing in Shanna speak), I'm none too surprised that I'm swimming in my own saliva. The Seth talk didn't help. Nor did the previous grilled cheese post I made.

DAMN ME!

Alright, back to the risotto. I love it, fresh and creamy with peas or prosciutto. So simple. So easy to get in my belly!

Here's a light version for risotto using yogurt and peas.

Risotto with Yogurt and Peas

• 2 cups low sodium chicken broth
• 1 two-to-three inch piece Parmesan rind
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped shallots
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 cup peas (can use frozen for you lazy folk like me - thaw them first)
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced fresh chives
• 1 1/2 teaspoons minced fresh thyme
• 1/2 cup fresh grated Parmesan cheese (plus extra for topping - optional)
• 1/4 cup nonfat plain Greek yogurt

Bring the chicken broth, 3 1/2 cups water, and the cheese rind to a simmer in a sauce pan over medium heat. Cover and reduce the heat to low. Allow to simmer for 20 minutes. Discard the rind. Keep warm.

Heat the olive oil in a large sauce pan over medium heat. Add the shallots and cook, stirring  with a wooden spoon, until soft (about 3 minutes). Add the rice and cook, stirring (two more minutes). Add in the wine, and continue to cook and stir until the wine evaporates (about two minutes). Add 1/2 cup of the broth mixture, stirring, until it absorbs. Repeat this step in 1/2 cup increments with stirring constantly until the liquid is absorbed and the rice is just tender and creamy in appearance. This takes about 20 to 25 minutes.

Now you can add in the peas and stir them in. Allow them to cook about one minute. Remove from heat.

Combine parsley, chives, and thyme in a bowl. Add all but one tablespoon of the mix to the risotto along with the 1/2 cup grated Parmesan and yogurt. Stir very well. Should appear very creamy!

Serve in bowls, and top each with the reserved herbs mix and some Parmesan. Enjoy!

Seriously, this is to die for! So delicious and honestly good for you. It's filling, and just gives you that warm, happy tummy feeling.

What do you like in your risotto?

And for your viewing pleasure (and mine), here is Seth.