Pea Pesto & Lemon Risotto

Ingredients:

6 peeled garlic cloves

1 peeled shallot

1 cup spring peas

2 tablespoons Pesto Olive Oil

1 tablespoon Arbequina Olive Oil

1 tablespoon Sicilian Lemon Balsamic

1 cup arborio rice

4 cups chicken or vegetable broth

½ cup grated pecorino romano or parmesan

Spring Vegetable Saute:

2 tablespoon Arbequina Olive Oil

1 bunch trimmed asparagus

1 cup snap peas

1 cup spring peas

Salt and pepper to taste

Directions:

Combine pesto pea base ingredients together in a bowl of a food processor, blend until smooth and set aside.

Heat 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 saute for 1 minute.

Add the pesto pea base to the skillet and stir to combine, continuing to sate for another 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, until the rice is tender but still remains 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 Pesto olive oil in a large skillet over medium-high heat. Once the oil is hot, add the asparagus, snap peas, and spring peas, saute until tender-crisp. Season veggies to taste with salt and pepper.

Divide risotto between plates or bowls and top with sauteed veggies. Garnish with micro greens and lemon wedges before serving.