Pea Tendril and Lemon Risotto by
Allen Neighborhood Center
Source: https://www.bonappetit.com/recipe/lemon-risotto
Tags: pea, shallot, peashoots, butter, lemon
Ingredients
6 cups canned vegetable broth
3 1/2 Tbsp butter
1 Tbsp olive oil
2 large shallots, chopped (use the ones from last week!)
2 cups arborio or medium-grain white rice
¼ cup dry white wine
1 cup freshly grated Parmesan
Veggie Box pea tendrils, roughly chopped if desired
2 Tbsp fresh lemon juice
4 tsp grated lemon peel
6 cup
s canned vegetable broth
3
1/2 Tbsp butter
1 Tbsp
olive oil
2
large shallots, chopped (use the ones from last week!)
2 cup
s arborio or medium-grain white rice
1 cup
freshly grated Parmesan
2 Tbsp
fresh lemon juice
4 tsp
grated lemon peel
Instructions
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low and cover. Melt 1 1/2 Tbsp butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, 6 minutes. Add rice and stir, 1 minute. Add wine and stir until evaporated, 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in pea tendrils, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.