Pea Pesto and Grilled Lemon Risotto
Pea Pesto and Grilled Lemon Risotto
Potatoes, Pastas and Grains
Ingredients
- 6 garlic cloves, peeled
- 1 shallot, peeled and quartered
- 1 cup spring peas
- 1/8 cup + 4 tablespoons Fustini's Pesto olive oil
- 1 tablespoon Fustini's Sicilian Lemon balsamic
- 1 cup arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup pecorino romano or parmesan, grated
- salt and pepper to taste
- 1 bunch asparagus, trimmed
- 1 cup snap peas
- 1 cup spring peas
- microgreens and charred lemon wedges for garnish (optional)
Directions
- Combine the garlic, shallot, peas, 1/8 cup of pesto olive oil, and lemon balsamic together in the bowl of a food processor, blend until smooth and set aside.
- Heat 2 tablespoons of Pesto olive 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 mixture 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.
- Heat the remaining olive 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 sauté,ed veggies. Garnish with microgreens and lemon wedges before serving
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