Freshen Up! Tips to help you move into Spring with your home, closet, and cooking.

#7 Try a new recipe with fresh ingredients like this Spring Pea Risotto that I found on the Real Simple site. Or try a new pesto recipe. I've been wanting to try one made with red pepper.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 2 cups Arborio rice
• 1 cup dry white wine (I usually switch wines out for a flavored vinegar)
  
• 4 cups vegetable or chicken broth
• 1 cup freshly grated Parmesan
• kosher salt and black pepper
• 2 1/2 cups frozen peas, thawed
• fresh mint sprigs (optional)

Directions

1. Heat the butter and oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes.
2. Add the rice and stir until coated. Add the wine and stir until all the liquid is absorbed. Add 1 cup of the broth and cook until absorbed, stirring occasionally.
3. Add the remaining broth ½ cup at a time, waiting until each portion is absorbed before adding the next. Continue until the rice is cooked al dente, about 35 minutes. Stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.
4. Meanwhile, puree 2 cups of peas in a blender or food processor.
5. Before serving, stir the peas into the rice until fully incorporated, then fold in remaining whole peas. Garnish with the mint, if desired.