Risotto Summer Salad

Once Blake and I find something we love, we tend to stick with it.  When I first started this venture of cooking and writing about it, I discovered my skill at making salad dressings and our love of salads that don't actually have lettuce in them.  Now that spring is on it's way, I'm getting back in the mood to cook.  (I wasn't feeling it this past month).  No fear, the sun and fresh blooming flowers are officially getting me back to being motivated.  One of the staples of every picnic is pasta salad.  Just the other day, I was trying to think of a unique pasta salad that my mother in law could make for my shower next month. Truly, how many different pasta salads can you make?  Don't answer that.

On my way home from work today, I was thinking about things I already had in my kitchen, and it hit me... Risotto!  It's not pasta, but it's delicious, so why not!?  The cooking process is a bit different, but other than that, go about it the same way you would any other pasta salad you make.  I'll post my ingredients below, but feel free to adapt them to your personal flavors.

INGREDIENTS
1/2 Cup Risotto
3 Cups Water
1 Bell Pepper
6 Scallions diced (just the bottoms)
10 Cherry Tomatoes - halved

DRESSING
1 Tbs. Dijon
1 Tbs. Honey
1 Tsp. Lemon Juice
1/4 Cup Apple Cider Vinegar (or anything you like)
Salt and Pepper
1/4 Cup Olive Oil

1.  Begin by adding the 1/2 Cup Risotto and 3 Cups water into a medium sized pot.  Bring to a boil and continue to let the Risotto cook until the water is just below the pasta.  Stir occasionally. You do not have to continue stirring it like you would when you cook Risotto the traditional way, just make sure it is not sticking to the bottom of the pot.  Turn the heat down to low, and put a lid on allowing the Risotto to cook for about 5 more minutes.

2.  While the Risotto is on the stove, mix together the ingredients for the dressing.  Start with the first five ingredients mixing well.  While mixing with one hand, drizzle the Olive Oil in to the rest of the mixture to ensure it is well combined.  Place in the fridge until you are ready to dress the entire salad. 

3.  Once the Risotto is fully cooked,  remove it from heat and spoon into a large heat safe bowl.  Drizzle with 1 extra Tbs. Olive Oil and stir.  Season with salt and pepper, and place into the refrigerator to cool.

4.  While Risotto is cooling, prep the rest of your ingredients.  Cut up the bell pepper and tomatoes, and dice the scallions.  When the Risotto is cooled down to at least room temperature, add in the veggies and the dressing.  Stir together and refrigerate until ready to serve.

To help you get in the summery mood, I've attached a beautiful Instagram of my mother's backyard Peonies.  They were in full bloom the other day when I stopped by!