Pea and Lemon Risotto

Ingredients:

• 1 cup Arborio rice
• 1/2 cup peas
• 1/4 cup lemon juice
• 1/2 cup Parmesan
• 3 cups vegetable stock
• 2 Tablespoons butter

Directions:

1. Warm stock in a small sauce pan.
2. Heat a large sauce pan on high. Add butter and rice. Cook till the rice starts to brown and smells nutty.
3. Add a couple ladles of stock into rice, stir around a few times. Let sit until liquid is mostly absorbed. Add another ladle of stock and stir to combine, let sit until liquid is mostly absorbed. Continue this until you use all the stock and the rice is cooked. (If you find the rice to not be completely done, go ahead and add water until using the same process until rice is cooked through). Note: do not stir contentiously or you'll end up with a starchy mess.
4. When rice is cooked through, add peas (they can be frozen), lemon juice and Parmesan. Stir to combine and serve!

~Recipe adapted from sayrecipes.com

Creamy Chicken Curry with Potatoes & Split Peas

Ingredients:

• 2 Tablespoons olive oil
• 1 large onion, chopped
• 1 inch piece fresh ginger, grated
• 4 cloves garlic, sliced
• 1 teaspoon cumin seeds
• salt and pepper
• 2 rounded tablespoons curry powder
• 4 cups chicken stock
• 2 large starchy potatoes (russet), peeled and cut into 1 1/2- to 2 inch chunks
• 1 cup yellow split peas
• 8 boneless, skinless chicken thighs
• 1 lime, halved
• 1 cup whole-milk Greek yogurt
• Chopped fresh cilantro, for serving

Directions:

1. In a Dutch oven, heat the olive oil over medium-high heat. Add the onion, ginger, garlic, cumin seeds, and salt and pepper. Sweat the onion a few minutes.
2. Add the curry powder and stir for 1 or 2 minutes. 
3. Add the stock and bring to a boil, then reduce the heat to a simmer.
4. Add the potatoes, split peas, and chicken. Cover and simmer until the chicken is cooked through and the peas are tender, 1 to 1 1/4 hours.
5. Pull the chick out of the pan. Shred the meat with 2 forks and add it back to the curry.
6. Squeeze in the lime juice and stir in the yogurt. Adjust the seasonings. Serve sprinkled with cilantro.

*I served the curry with rice. I used lentils instead of yellow split peas, I just happened to already have them in the house.

~Recipe from Rachael Ray via 1 Grocery Bag 3 Meals