Pea & Herb Risotto with Microgreen Garnish
I have to admit, I made this dish for one reason only... to serve as a base for my microgreens. They're not essential to this recipe, but I grew them and they're tasty, nutritious and beautiful and I wanted something else tasty to put them on. This recipe is similar to another spring risotto I made before, so I'm not going to score any points for originality on this one. It does, however highlight some of the herbs that are fresh in my garden now and the microgreens I've been growing. I've grown microgreens before, but usually tried growing them outside. This time, I used the grow lights indoors that I use ahead of the growing season for my seedlings. It's surprisingly easy and bountiful.
Learn how easy it is to grow microgreens and learn a trick for what to do with herbs if they're fresh when you're not ready to use them.
8 cups vegetable stock
3 tablespoons olive oil
4 shallots, chopped
1 cup Arborio rice
1/2 cup dry white wine
2 cups shelled fresh peas or frozen peas thawed
1/2 cup sugar snap peas, ends trimmed, cut into small pieces on the diagonal
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh mint
2 teaspoons lemon zest
1/2 cup grated Parmesan cheese
Kosher salt to taste
Microgreens for garnish
- In a saucepan, heat stock to a simmer. (Don't boil, just heat.)
- In a large cast-iron or heavy saucepan (I use a dutch oven), heat the oil. Add shallots and cook, stirring frequently for about 4 minutes or until translucent.
- Add rice and stir about 3-4 minutes.
- Add wine and cook, stirring for about 1 minute.
- Add 1/2 cup of stock and cook until absorbed. Continue adding stock, 1/2 cup at a time. When one addition is almost fully absorbed, add another 1/2 cup. Stir frequently. Continue for about 20 minutes or until the rice is almost fully cooked, but still al dente.
- When adding the last or near last batch of stock (about 3-4 minutes to go), add peas and stir.
- When ready, turn off the heat and add lemon zest, herbs, and cheese and stir. Add salt to taste. Serve immediately.
Tip: If you run out of vegetable stock, you can use water as a substitute.