This delectable Lemon Risotto can be served as a meatless main meal or as a side dish with any meat, fish, or shellfish! Add some fresh pea shoots to brighten and lighten it up.
To taste, adjust the lemon juice/zest in this recipe. The formula starts with a little amount and can be increased as needed. Taste towards the end and season with salt and pepper if necessary.
This risotto is a fantastic way to highlight the Pea tendrils! Pea tendrils, often called pea shoots, are the pea plant’s juvenile leaves, blossoms, stems, and vines. Pea tendrils are picked before pea pods mature, thus they’re only accessible in the spring and early summer. They have a flavor that is similar to fresh English peas: crisp, sweet, and grassy and are so perfect for this dish!
- 3 cloves Garlic
- 2 oz Pea Tendrils
- 1 Lemon
- 1 Red Bell Pepper
- 1 Yellow Onion
- 1 cup Bomba Rice
- 3 Tbsp Vegetable Demi-Glace
- 1 pinch Saffron
- ⅓ cup Grated Parmesan Cheese
- 2 Tbsps Butter
- ¼ cup Microgreens
- Heat 2 tablespoons olive oil in a medium pot over medium heat until hot. Add the garlic and onion. Add diced pepper and season with salt and pepper.
- Cook for 3 to 5 minutes, stirring often, or until softened and aromatic.
- In a large pot, combine the vegetable demi-glace, saffron, lemon zest, 1 lemon wedge’s juice, and water. Bring the pot of water to a boil.
- When the water boils, add risotto and cook for 14 to 16 minutes, stirring regularly.
- Remove the risotto from the pan and toss in the Parmesan cheese, chopped pea tendrils, and butter; season with salt and pepper to taste. Stir until everything is completely combined.
- Toss the whole pea tendrils in a medium bowl with the juice of 1 lemon slice and 1 teaspoon of olive oil just before serving.
- Garnish with the remaining 2 lemon wedges and microgreens.
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