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)