Potlikker Field Pea Risotto

This recipe is a happy accident that came about when I was prepping for a small dinner at the Aspen Food and Wine Festival. It was a private, invite-only dinner for thirty people. Our prep area was a pop-up tent with two propane burners, pots, pans, and an open fire. Ironically, this is where I do my best, most thoughtful cooking. My intention was to cook the field peas, purée them, then fold them into the already cooked risotto. We also had limited water, which is where the idea came about