Risotto Primavera

Ok, so it’s story time. This week, I went to my favorite place on earth (more commonly known as the farmers market) and picked up these absolutely gorgeous peas. See below for photographic proof of said absolutely gorgeous peas.


I brought them to Kyle’s house with some grandiose plans to make a bright green, summery hummus with peas and garlic scapes instead of chickpeas and regular garlic. It sounded great both in my head and on paper, so I set to work in Kyle’s little kitchen, shelling peas and blanching garlic scapes to my heart’s content.

And then I realized he doesn’t own a food processor. Just a blender. But like, those are basically the same thing, right? So I just whacked everything in the blender and started whizzing away. And I just kept whizzing and whizzing and whizzing and adding more olive oil and whizzing until I realized that this probably isn’t going to work and then all of a sudden it smelled like smoke and if I continued whizzing I probably would have burned the house down. I put my sad pea hummus in a bowl, but it smelled kinda burnt and still had massive hunks of unblended garlic scapes throughout. So, with a heavy heart, I dumped my once-beautiful little peas in the trash can and ordered sushi for dinner.

The point of this story is that sometimes (a lot of times) recipes don’t work. But sometimes, when one recipe doesn’t work, you come up with a better one to save the rest of your precious peas. Today’s recipe is one such success story. I don’t know why it didn’t occur to me sooner—all this green produce is just asking you to put it in a creamy, delicious, big-bowl-fulla-comfort risotto.


I think my favorite part of risotto is that it can be transformed to fit whatever ingredients you have lying around in your fridge. It transcends seasons in that way; I can just as quickly make a risotto with squash in the winter as I can with asparagus in the spring and summer. So this risotto is a bright celebration of all that gorgeous greenery at the market.

I’ll admit that I was scared of risotto once, but once you’ve got the general procedure down pat, it’s really not very difficult. It just requires a lot of attention, so don’t walk away from that pot and you’ll be good. The basic steps go something like this: sauté some alliums (shallots, onions, leeks, what have you) until they’re soft and fragrant. Add whatever other hardy vegetables you want (mushrooms, winter squash) and cook those until softened.


Add in yer rice (make sure it’s arborio) and stir for a minute or two. Then pour in some white wine, salt, and pepper, and cook until the wine is evaporated.


Now comes the important part. Keeping a watchful eye on the risotto’s consistency, add a ladleful of warmed stock at a time, stirring that baby constantly. Once you see that most of the stock is absorbed, add another ladle and keep stirrin’ until your arm feels like it’ll fall off. Once it falls off, put it back on and keep stirring. You can do this. Keep this process going until either a) you’ve used all your stock, or b) the risotto is cooked and looks like the consistency you want.


Then you’ve just gotta add in whatever other blanched veggies you want, a hefty handful of Parmesan cheese, and maybe even some fresh herbs, if you’ve got ’em. Then, voilà! You’ve got yourself a big ol’ bowl of steamy, cheesy comfort. You can eat it on its own as a main dish (an excuse to eat more risotto, tbh) or under a protein of your choice. Honestly, though, this stuff is good enough to eat all by its little self. So pour the rest of that wine, grab a bowl, and hop into something comfy, because this risotto is calling your name.


Risotto Primavera

Prep Time: 15 mins   |   Cook Time: 35 mins   |   Serves: 3–4


  • 1 cup asparagus, chopped into 1 1/2″ pieces
  • 1 cup zucchini, sliced into thin half moons
  • 4 cups vegetable stock or low-sodium chicken stock
  • 3 Tbsp butter or olive oil, divided
  • 1 leek, white part only, soaked to remove sand and sliced into thin half moons
  • 8 ounces cremini mushrooms, cubed
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup Parmesan cheese, plus more for garnish
  • 1/2 cup peas, fresh or frozen
  • 1/4 cup fresh parsley, chopped


  1. Bring a large pot of salted water to a boil. Blanch asparagus and zucchini for 30–40 seconds, or until bright green and tender-crisp. Remove with a slotted spoon and set aside. Discard cooking water.
  2. In the same pot, bring stock to a simmer. Keep at a simmer on the back burner.
  3. On the burner next to the stock, heat butter or oil in a large pot or Dutch oven over medium heat. Add leeks and cook, stirring frequently, until softened.
  4. Add mushrooms and continue cooking until softened and starting to brown.
  5. Add minced garlic and cook for 30 seconds, or until fragrant.
  6. Add rice and sauté for 1 minute, stirring constantly. Add wine, salt, and pepper, and cook for 2 minutes, or until wine is mostly evaporated.
  7. Using a ladle, transfer about a cup of the simmering stock to the rice. Cook, stirring constantly, until stock is mostly absorbed. Continue adding stock by the ladleful until rice is cooked thoroughly and the risotto looks thickened and saucy.
  8. Once almost all of the stock is added and absorbed, add the asparagus, zucchini, Parmesan, and peas, stirring together until peas are heated through.
  9. Remove from heat and stir in parsley. Serve topped with more Parmesan and parsley, if desired.

Chocolate-Tahini Energy Balls + Reaching My Goal Weight

This week, after two and a half years of eating mindfully, I finally reached my goal weight. That means that I’m 22 pounds down from where I was at my heaviest in 2014. Exciting, right? I felt like I should have been excited when I stepped on the scale, but then I came to the staggering realization that, even though I focused on getting there for so long, I just didn’t care about that number anymore. Why?

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Mushroom, Caramelized Onion & Goat Cheese Galette + Some Thoughts on Special Diets

I’ve received a lot of questions about my diet since I started this blog, so I thought I would take this opportunity to address some of those questions here. It is Wellness Wednesday, after all—so what better time to discuss the word “diet”? If you’re a dedicated reader, I’m sure you’ve noticed that I make a lot of things that are vegan and/or gluten free. However, I also make a lot—a lot—of recipes with cheese and eggs and grains. What gives?

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Strawberry-Lime Rum & Tonics

Being able to make a good cocktail is one of the most lucrative skills out there, in my opinion. It’s really similar to cooking in a lot of ways—you take what you have, and you throw it together in a way that you think will make people happy. More often than not, if you have a general idea of what you’re doing, you’ll be successful. This recipe was one such success. I can’t wait to make and share more cocktail recipes here!

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Southwest Corn Chowder with Chorizo-Spiced Cauliflower

Happy Friday, everyone! Today I’m sharing with you an incredible vegan recipe that just might convince even the staunchest carnivore to incorporate a few more plants into their day. I dreamed up this southwestern-inspired dish after a family barbecue that ended up with waaaay too much leftover corn. I didn’t get to use that corn (sad face) but in the future, I know what I’ll be doing with it!

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Classic Cheesecake with Strawberries & Oreo Crust + Cultivating a Healthy Relationship with Food

I know what you’re thinking. Cheesecake? On a Wellness Wednesday? Girl, you crazy. But I promise I’m going somewhere with this. As far as I’m concerned, cheesecake fits right into a healthy, balanced lifestyle, and here’s why. Continue reading “Classic Cheesecake with Strawberries & Oreo Crust + Cultivating a Healthy Relationship with Food”

Beer Battered Cauliflower Tacos with Vegan Chipotle Cream

I got a request last week for a way to make vegetables taste good. In my experience, the best way to make anything taste good is by frying it. It certainly won’t be nutritious, but we don’t count calories here at FW. (More on that topic on Wednesday!) So here’s my answer to the tasty vegetable question: beer battered cauli tacos with a killer poblano slaw and some hella chipotle cream that contains no dairy!

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Peanut Butter & Chocolate Chip Banana Bread

Being able to bake from scratch without a recipe is a beautiful, beautiful skill to have, and it’s one that I’m still honing. Cooking is an incredible art, but there’s something about baking that just feels like the ultimate form of creation. I’ve always had a deep appreciation for the beauty of baking. You take all these humble, seemingly unworkable ingredients, and with a little time, precision, and heat, you can create something that’s so much more than the sum of its parts.

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Blueberry, Apricot & Almond Overnight Oats + The Art of Balance

You know those moments when you just have to take a step back and breathe so you don’t absolutely lose your MARBLES because you have so many things to worry about? That’s where I’m at right now. Growing up, I was always the type of person who thrived in chaos. My senior year of high school, I was taking 3 AP courses along with 2 other difficult courses (my only “blow-off” was choir—but I didn’t even treat that like a blow-off), playing two lead roles in musicals an hour away from each other, getting ready for college, and totally, 100% killin’ it.

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Vegetarian Fried Quinoa

My main goal when starting this food blog was to encourage myself and others to make healthier choices. I don’t believe in elimination diets or even “dieting” in general. I’ll never be the type of person who can eat a bowl of leaves and feel satiated and happy. (But if you are one of those people, I’m glad you’ve discovered a relationship with food that makes you feel fulfilled.) I need carbs. I need food that feels like home and comfort and warmth. I need pastries bursting with berries and laden with half-melted cream. And sometimes, ya girl just really, really needs a slice of cheesecake. (Side note: stay tuned for my grandma’s legendary cheesecake with a special Feelin’ Whisky twist. It’ll change your life. Coming to the blog soon.)

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