PEA PESTO & GRILLED LEMON RISOTTO

INGREDIENTS:

Pea Pesto Base:

6 garlic cloves, peeled

1 shallot, peeled and quartered

1 cup spring peas

1/8 cup Pesto Olive Oil

Rice:

1 tablespoon Grilled Lemon Balsamic

2 tablespoon Pesto Olive Oil

1 cup Arborio rice

4 cups chicken or vegetable broth

1/2 cup pecorino, romano or parmesan, grated

salt and pepper to taste

Spring Vegetable Sauté:

2 tablespoons Pesto Olive Oil

1 bunch asparagus, trimmed

1 cup snap peas

1 cup spring peas

salt and pepper to taste

micro greens and charred lemon wedges for garnish (optional

DIRECTIONS:

Combine pesto pea base ingredients (garlic, shallot, peas, pesto olive oil, and lemon balsamic) together in the bowl of a food

processor, blend until smooth and set aside.

Heat oil in a large high-sided skillet over medium high heat. Once the oil is hot, add the rice and stir until the rice is coated with the oil, continue to sauté for 1 minute. Add the pesto pea base to the skillet and stir to combine, continuing to sauté for another (1)

minute.

Add 1 cup of broth to the skillet, stir to combine, and bring to a simmer. Once the broth has been fully absorbed, add another cup.

Continue this process, adding 1 cup of broth at a time, until the rice is tender but still retains a little bite.

Stir in the grated cheese and season the risotto to taste with salt and pepper. Keep warm until ready to serve.

For the veggie sauté, heat oil in a large skillet over medium-high heat. Once the oil is hot, add the asparagus, snap peas, and spring

peas, sauté until tender-crisp, about 2-3 minutes. Season veggies to taste with salt and pepper.

Divide risotto between plates or bowls and top with sautéed veggies. Garnish with micro greens and lemon wedges before serving. (optional)