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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 sautéed veggies. Garnish with microgreens and lemon wedges before serving
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