Ingredients for Pea Pesto Base:
6 garlic cloves, peeled
1 shallot, peeled and quartered
1 c. spring peas
1/8 c. Pesto Olive Oil
1 Tbsp. Sicilian Lemon White Balsamic
Ingredients for Rice:
2 Tbsp. Pesto Olive Oil
1 c. arborio rice
4 c. chicken or vegetable broth
1/2 c. pecorino romano or parmesan, grated
salt and pepper to taste
Ingredients for Spring Vegetable Saute:
2 Tbsp. Pesto Olive Oil
1 bunch asparagus, trimmed
1 c. snap peas
1c. spring peas
salt and pepper to taste
micro greens and charred lemon
wedges for garnish (optional)
Combine pesto pea base ingredients (garlic, shallot, peas, pesto olive oil and lemon balsamic) together in a food processor, blend until smooth and set aside.
Heat oil in a large, high sided skillet over med high heat. Once the oil is hot, add the rice and stir until the rice is coated with the oil, continue to saute for 1 minute. Add the pesto pea base to the skillet and stir to combine, continuing to saute' for another minute. Add 1 c. 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 one cup 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 saute', heat oil in a large skillet over med-high heat. Once the oil is hot, add the asparagus, snap peas, and spring peas, saute' until tender-crisp, about 2 - 3 minutes. Season veggies with salt and pepper to taste.
Divide the risotto between bowls or plates and top with the sauteed veggies. Garnish with the micro greens and lemon wedges before serving.
serves 4
