My sugar snap pea risotto is not the most photogenic recipe, but the snap peas are. It is starting to feel a bit like fall here, which I imagine sounds strange to those of you suffering through heat waves, and it likely also sounds strange because I am eating sugar snap peas at this time of the season, but with our short growing season we have entered prime production. I've been rushing to keep up with my garden (and ahead of the moose), scarfing broccoli, chard, kale and sugar snap peas to no end. However last week after a few days of rain and the sudden movement of air that smells and feels like fall, I found myself craving this hearty risotto. Unfortunately, the main ingredient, arborio rice is not local (if someone figures out how to grow rice in Alaska let me know), but living up here I try to at least pick imported products for the west coast if possible (this rice is from California). I used a vegetable broth used from some scraps early in the week which wasn't quite as tasty as chicken broth I have used in the past, but it gave the risotto more of an earthy flavor. The onion and chives were from the farmer's market and the snap peas from my garden supplemented by a few additional peas also from the market. My other non-local ingredient, but critical to tasty risotto...parmesan. All around a fabulous pot of comfort food to ring in hopefully a long autumn.