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people
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Ingredients
Pea Pesto Base
- 6 garlic cloves peeled
- 1 shallot peeled and quartered
- 1 cup spring peas
- 1/8 cup Pesto EVOO
- 1 tbsp Grilled Lemon White Balsamic Vinegar (you can also use our Sicilian Lemon White Balsamic Vinegar)
Rice
- 2 tbsp Pesto EVOO
- 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 tbsp Pesto EVOO
- 1 bunch asparagus trimmed
- 1 cup snap peas
- 1 cup spring peas
- salt and pepper (to taste)
- microgreens (garnish)
- charred lemon wedges (garnish)
Ingredients
Pea Pesto Base
Rice
Spring Vegetable Sauté
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Instructions
- Combine the pesto pea base ingredients (garlic gloves, shallots, spring peas, 1/8 cup Pesto EVOO, and the Lemon White Balsamic Vinegar) together in the bowl of a food processor. Blend until smooth and set aside.
- Heat the 2 tbsp Pesto EVOO in a large high-sided skillet over medium high heat. Once the oil is hot, add the arborio 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 and continue 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 of broth. 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 the rice warm until ready to serve.
- For the spring vegetable sauté, heat the remaining 2 tbsp Pesto EVOO in a large skillet over medium-high heat. Once the oil is hot, add the asparagus, snap peas, and spring peas, and sauté until tender-crisp appx. 2-3 minutes. Season veggies to taste with salt and pepper.
- Divide risotto between plates or bowls and top with sauteed veggies. Garnish with microgreens and charred lemon wedges before serving.