Pea Pesto and Grilled Lemon Risotto
Servings
4people
Servings
4people
Ingredients
Pea Pesto Base
Rice
Spring Vegetable Sauté
Instructions
  1. 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.
  2. 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.
  3. Add the pesto pea base to the skillet and stir to combine and continue to sauté for another 1 minute.
  4. 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.
  5. Stir in the grated cheese and season the risotto to taste with salt and pepper. Keep the rice warm until ready to serve.
  6. 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.
  7. Divide risotto between plates or bowls and top with sauteed veggies. Garnish with microgreens and charred lemon wedges before serving.