Guys, I've missed you.
I am sorry to have been MIA for the month of February and now most of March. Work and exams required my full attention, but that attention has paid off. And now, just like that, I am back and ready to test out some fun new recipes with you.
You can probably tell from the quality that I snapped these photos really quickly before Cory and I sat down for Valentine's Day dinner (I know, I know. I made this on FEBRUARY 14th and I'm only NOW sharing it with you--awful!) Anyway, trust me when I tell you that despite the boring pictures, this risotto dish is so yummy!
This Baked Parmesan Risotto with Bacon, Peas, and Cauliflower is creamy and dreamy and so flavorful. It has all the delicious qualities of a traditional risotto without the task of stirring it constantly for 40 minutes. I love the combination of peas and bacon -- it's like this risotto is a nod to Pasta Carbonara! Roasted cauliflower adds a depth of flavor, while fresh leeks and crisp white wine cut a bit of that parmesan richness.
If you've been dying to make a risotto at home but aren't ready to tackle the constant stirring process, give this recipe a try. It is totally simple and foolproof, yet it is still elegant enough to serve to your special someone or a bunch of friends for a dinner party. All you need is an oven-proof pot, such as a dutch oven, and you are ready to roll.
