Cooking with a Buz - Cannabis Infused Spring Pea Risotto

This risotto is a celebration of contrasts, the creamy, indulgent texture against the bright pops of pea and mint; the warmth of the cannabis infusion against the cool zest of lemon. It's a dish designed to bring comfort and joy, to be shared among friends or savored solo on a quiet, reflective evening.Crafting the perfect cannabis-infused butter is an art in itself, one that allows for personalization and creativity. The key is to start with quality cannabis, decarboxylating it to activate the THC, then infusing it into butter over low heat. The potency can be adjusted to suit individual preferences, making each dish a unique experience.As we gather around the table this March, let this risotto serve not just as a meal, but as a reminder of the beauty of balance. It's a testament to the idea that food can be both nourishing and delightful, comforting and exhilarating. So, let's embrace the changing of the seasons with open hearts and adventurous palates, welcoming spring with each creamy, cannabis-kissed bite. So grab a bag of your favorite herb, twist one up and let’s get Cooking with a Buz!

A Fresh Take on Comfort: Cannabis-Infused Spring Pea Risotto

Yield: This recipe makes about 4 servings.

Prep and Cooking time: will take about 35-40 minutes

Ingredients:

4 ¼ cups of vegetable broth

2 tablespoons of cannabis-infused butter (adjust potency according to preference)

1 tablespoon of olive oil

1 small onion, finely chopped

2 cloves of garlic, minced

1 cup of Arborio rice

1/2 cup of dry white wine

1 cup of fresh peas (or frozen, thawed)

Zest of 1 lemon

Juice of 1/2 lemon

1/4 cup of freshly grated Parmesan cheese, plus more for garnish

2 tablespoons of fresh mint, chopped

Salt and freshly ground black pepper, to taste

Instructions

In a saucepan, keep the vegetable broth warm over low heat, and then in a large pan, heat the cannabis-infused butter and olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes. Now, stir in the Arborio rice, coating it well with the butter and oil mixture. Cook until the edges become slightly translucent, about 2 minutes. Pour in the white wine, stirring continuously, until the wine has mostly evaporated. Next, you’ll add the warm broth one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle.

Continue until the rice is al dente and creamy, this will take about 18-20 minutes. Now, just stir in the peas, lemon zest, and lemon juice and cook for an additional 3 minutes. Remove from heat, and stir in the Parmesan cheese and fresh mint and season with salt and pepper to taste. Serve warm, garnished with extra Parmesan and a few mint leaves.