Lemony Risotto with Peas and Microgreens

Preparation Time: 45 minutes
Serves 4-6

Ingredients:

• 8 cups chicken or vegetable stock

• 2 tablespoons olive oil

• 1 yellow onion, minced

• 1 1/2 cups arborio rice

• 2 cloves garlic, minced

• 1/2 cup dry white wine

• Juice from 1 lemon

• Zest from 1 lemon

• 2 cups frozen peas

• 1/2 cup Parmesan cheese, shredded

• 2 cups pea microgreens, chopped

• Salt and pepper to taste

In a large pot, bring the stock to a simmer and keep hot.

On an adjacent burner, bring the olive oil to a medium heat and add the onion. Cook until it is soft and translucent, about 5 minutes. Add the rice and garlic, stirring frequently so that the rice becomes slightly toasted (it should smell like garlicky popcorn). Add the wine and keep stirring until it is mostly absorbed.

Add a ladle full of the hot liquid stock to the rice mixture and continue stirring gently. Once the rice has mostly absorbed the liquid, add another ladle of stock. Keep repeating this process for about 30 minutes, until the rice has the consistency of thick porridge or your run out of stock (you can add water if needed, though be sure to add some extra salt so that it’s not too diluted). Add the lemon juice, lemon zest, and frozen peas. Keep stirring for another minute or so until the peas turn a bright green.

Remove the pot from heat and fold in the cheese (lol), then the pea microgreens. Add salt and pepper as needed. Enjoy and serve hot.