Fustini's Oils and Vinegars
Pea Pesto and Grilled Lemon Risotto

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Pea Pesto and Grilled Lemon Risotto

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Pea Pesto and Grilled Lemon Risotto



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

Step 1. 

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. 


Step 2. 

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. 


Step 3. 

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 sautéed veggies. Garnish with microgreens and lemon wedges before serving




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