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Pea Pesto Base:

6 garlic cloves, peeled

1 shallot, peeled and quartered

1 cup spring peas

1/8 cup Pesto Olive Oil


1 tablespoon Grilled Lemon Balsamic

2 tablespoon Pesto 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 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


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)


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)

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