Pesto Pea & Grilled Lemon Risotto

March 29, 2021

Pea Pesto Base:

• 6 garlic cloves, peeled
• 1 shallot, peeled and quartered
• 1 cup spring peas
• 1/8 cup Pesto Extra Virgin Olive Oil
• 1 tablespoon Sicilian Lemon Balsamic

Risotto:

• 2 tablespoons Pesto Extra Virgin Olive Oil
• 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 tablespoons Pesto Extra Virgin Olive Oil
• 1 bunch asparagus, trimmed
• 1 cup snap peas
• 1 cup spring peas
• Salt and pepper to taste
• Micro greens and charred lemon wedges for garnish (optional)

Instructions:
Combine pesto pea base ingredients (garlic, shallot, peas, pesto olive oil, and lemon balsamic) together in the bowl of a food processor, blend until smooth and set aside.

Heat 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 pesto pea base 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.

For the veggie sauté, heat 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 micro greens and lemon wedges before serving (optional).

Serves 4

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