Have you ever tracked the night that sailed past you into the morning? Have you ever chased the ship that let you on but not off? Have you ever felt so blue like the vast depths of a lonely ocean?
Lately, that’s kinda how I’m feeling. Life at home with three kids is just pure chaos. When an infant cries, a toddler screams, and a young child whines all at the same god-given moment, I just feel like a stolen soul, drifting in a world of bedlam and confusion. The world around me suddenly blurs into shadows and, like a ghost, I watch it pass me by.
Then I snap out of it and try to hold myself together. Life goes on, and I’m on a ship bound for both Uncertainty and Hope. But you know what? I stand on deck, put on my life jacket, and wait for storm after storm to hit. The thing that powers me on? The love I get and give.
And that’s what keeps me afloat.
Oh. That and food.
We run a tight ship at home, but if there was one place where creativity and spontaneity reign, it’s in the kitchen. We love food and we love sharing it. We tell our children that we never want to hear them complain about food, because we will always put food on the table when we have the means. That many people are starving is a reality, thus we are grateful that we have not gone hungry.
This lemon and chive blossom risotto is something we put together from ingredients already found in the garden, the refrigerator, and the pantry. It’s a simple dish, yet it tastes fresh and unobstrusive – like a warm, sunny day. A good day. Another day that we have weathered: exhausted but not hungry; loved and not forgotten.
| Lemon and Chive Blossom Risotto |
|
- 3 tablespoons butter
- 1/2 onion, finely diced
- 2 cups Arborio or Carnaroli rice
- 6 cups chicken or vegetable broth (for vegetarians)
- zest of half a lemon
- 1/2 cup chive blossoms
- 1/2 cup Parmigiano-Reggiano cheese, grated
- parsley for garnish, finely chopped
- lemon-and-chive-blossom-infused oil* (see Note for directions on how to make)
- In a heavy bottom pan over medium heat, melt butter until golden, about 1 to 2 minutes.
- Add the onions and sweat for 2 to 3 minutes or until tender.
- Add the rice and stir until all the grains are coated in butter.
- Over medium heat, add a ladleful of hot broth (1/2 cup) to the rice and stir continuously. Broth has to be hot (simmering) when added to the rice so that it will emulsify with the rice starches when stirred. Keep adding broth and stirring the rice until it is cooked, about 20 to 25 minutes.
- Lower heat and stir in the lemon zest, chive blossoms, and Parmigiano cheese.
- Garnish with parsley and drizzle with lemon-and-chive-blossom oil.
*To make your own lemon and chive oil, steep some lemon zest and chive blossoms in olive or canola oil. Let the flavours infuse for at least 24 hours, then enjoy!
{ 24 comments… read them below or add one }
Lovely reflection and lovely dish, Jen! Life certainly has ups and downs (and sometimes both in the same day!) but thankfully good food and a reminder of all we have can quickly transport us to one of those sunny days.
Such a good reminder, Jen. I do know what you mean, when you are just powering through those days and nights, holding on for dear life. Thank goodness for gathering at the table…and gorgeous food. Your risotto is seriously a work of art.
Very well written…we all have those days. Motherhood is not easy as well as life so just like Laura said sometimes we have those ups and downs all in one day and we need that life jacket every single moment! But food is what always bring us together and seeing those smiley cheeks when the tummies are full and happy!
Great recipe, very colorful and delicious looking! Have a beautiful day sweetie!
This risotto is screaming spring to me – colourful, beautiiful and tasty beyond reason!
Cheers
Choc Chip Uru
Mmmmm… I can smell the lemon oil from this dish!
I wish my family can appreciate risotto so I can make some to enjoy and share with them.
This is such a tranquil and calming post, both by virtue of the words that you offer up but also this beautiful dish!
such a well-written post. and this risotto looks so comforting + springy – just lovely.
Haha, this truly does look like a summer day
I love it, it looks delicious!
Such a powerful reminder of what we have to be grateful for: ample food, creativity and spontaneity, and lovely children.
(I don’t mean to depress you, but life doesn’t necessarily get easier with teenagers!)
These days have been deafening at home too with two kids chasing after each other and can’t decide if they want to stay together or not. I would crawl in your kitchen too and enjoy this sunny recipe. Love your post!
I have been there… it gets better as they grow older, but only because they are less needy. My older kids need as much love and affection; and yes, they still all compete for my attention.:) But that’s good!
I only have the four legged furry kind of kids yet I can only imagine what you are going through. I have to think back to seeing my Mom raise me, my sister and brother and what h _ _ l we probably put her through. You are a great Mom and hopefully you will have a sense of calm soon.
Love, love this recipe and the chive blossoms are simply beautiful. Will be pinning in moments!!! 
Visiting your site with your gorgeous, fresh images is so calming to me – creating it must be your respite from the chaos of child-raising
Stunning risotto – almost too beautiful to eat!
What a gorgeous dish Jen! I would never have thought to use chive blossoms, but it makes the dish so pretty! You’re right, life certainly has it’s ups and downs, but food is always something to be thankful for.
Looks so bright and beautiful.
This looks like a freshly flavoured risotto, which is good as risotto dishes tend to be heavy and using lemon it it gives it a nice balance
Very lovely. This dish is so fresh and perfect for the season.
This is simply beautiful food!
What a beautiful post all around! And this risotto is such a delight…delicious and beautiful!
Life here has its ups and downs. But the love I get and give to my family is what keeps me going. And a warming risotto is something to be thankful for also
I don’t know how anyone could feel blue in the midst of such stunning food. WOW – those are some amazing colors! I don’t normally promote my own content in a comment but I did write something recently about the “feeling blue” topic. It’s on the front page of my site and it’s called “one simple step that’s changing my life” (I’d link to it but it feels weird to link to my site when I’m visiting yours
But do read it if you’re interested.
On another note, I absolutely LOVE your site. I’ll be back often for sure!!
Hang in there. I only have two but still struggle everyday… my day is so busy everyday and I sometimes reflect at night thinking if I’m doing everything right as a mom. It’s overwhelming sometimes with the kids but they grow up so fast that I know I need to cherish every moment… very touching post as I know how you are feeling.
Both you and Weng has some special magic with playing with flower and pastel color that are just so irresistible and charming. So beautiful and I feel like I’d be a little more girly if I grow up eating fancy meal like this. You know, it nicely influence the girly/women side… (wish I can explain better in English… struggling!)
What a lovely post! And strikes a chord with me too…in fact, I was in the middle of writing similar thoughts when I came upon your post. Yes, we need to weather much storms in life but we will always have many things to be grateful for — love and food being topmost!
Pretty, pretty pictures as always!
I’m always amazed by how much you accomplish given that you have three little kiddies at home. The quality of the posts you share with us certainly haven’t suffered–quite the contrary, your posts keep getting better and better. I think it’s what you said–it’s all the love. It shows.
I just picked up some arborio rice today because I’ve been wanting a big plate of risotto. Love the lightness and freshness of yours here.