Risotto with pesto and sautéed vegetables

Do you like pesto ?! This recipe features our extra virgin olive oil infused with pesto! We suggest you use arborio rice to make a pesto risotto, or use one of our seasoned risottos. We offer risotto with artichokes, porcini mushrooms, truffles, or saffron.

This recipe is ideal for adding microgreens of peas, radishes or broccoli. Are you growing your microgreens ?! To find out how, we suggest the website " Urban farmers Which could perhaps help you germinate greens of all kinds.

Servings: 4

Time: 20 minutes

Ingredients:

Pesto and pea base:

6 garlic cloves, peeled

1 unit Shallot, peeled, quartered

250 mL (1 cup) Spring peas

30 mL (2 tbsp)      Infused extra virgin olive oil - Pesto

15 mL (1 tbsp)      White balsamic vinegar - Sicilian lemon, or Roasted lemon

Rice :

30 mL (2 tbsp)      Infused extra virgin olive oil - Pesto

250 mL (1 cup)          Arborio rice

1 L (4 cups) Chicken or vegetable broth

125 mL (1/2 cup) grated Pecorino Romano or Parmesan

0.5 mL (1/8 tsp) salt and pepper

Spring vegetable stir-fry:

30 mL (2 tbsp)      Infused extra virgin olive oil - Pesto

1 bunch Asparagus, cut

250 mL (1 cup) Crunchy Peas

250 mL (1 cup) Spring peas

0.5 mL (1/8 tsp) salt and pepper

(optional) Micro greens and grilled lemon wedges for garnish

Instructions :

1. In the bowl of a food processor, combine the ingredients for the pesto and pea base until smooth, then set aside.
2. Heat the oil in a large saucepan over medium-high heat. When 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 rice to the pesto base and sauté for another minute, stirring constantly.
3. Add 250 mL (1 cup) of broth to the rice, stir and bring to a boil. Once the broth has been completely absorbed by the rice, add an additional 250 mL (1 cup) of broth. Continue this process, adding 250 mL (1 cup) of the broth at a time, until the rice is tender.
4. Stir in the grated cheese and season the risotto with salt and pepper to taste. Keep warm until ready to serve.
5. Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the asparagus and crunchy peas and sauté until tender, about 2-3 minutes. Season the vegetables with S&P.
6. Divide the risotto between plates or bowls and garnish with sautéed vegetables. Garnish with micro greens and lemon wedges before serving (optional).