Yep, that is a quote from my fabulous fiance. What exactly a bistro flavor is, I’m not sure, and I doubt he really knows either. But I think he was trying to tell me it was really good. With spring in the air (finally!) I was in the mood for something green and ready to conquer my fear of peas. I figured risotto would be a good first try, since I could bring other flavors into the dish as well. I’d been seeing a bunch of recipes for risotto involving peas, since they are in season, but I just decided to make my own. I followed the basic risotto method, using – a little minced onion sauteed in 1/2 tbsp butter, 1/2 cup arborio, 1 can of chicken broth, 1/2 cup frozen peas, 1/4 cup grated pecorino romano, grated lemon zest, chopped parsely, and zucchini. The zucchini was sliced, sprayed with evoo, tossed with s&p, and grilled before adding to the risotto. We ate this with a simple grilled swordfish, sprinkled with lemon juice, salt and pepper. S great weekend meal, which certainly beat the calories and cash of eating dinner out!