If you like to cook, you probably own a book by Mark Bittman. Most likely it is How to Cook Everything, which I am pretty sure my mom gave me when I rented my first apartment after college, and is one of the most torn, sticky and crumb-filled books in my kitchen. When I have a cooking question, it’s usually Bittman first and Google second. His books are a great way to learn to cook, rather than just follow a recipe — learn his basic recipe, try one of his variations and finally add your own tweaks. This recipe comes from Food Matters, and is a take on a classic risotto with rice and peas. I swapped chick peas for peas and cilantro for parsley. Oh, and I used traditional arborio rice instead of brown. The result is very tasty, and still about the healthiest dish you can make that still counts as risotto.