Lemon & pea Tendril Risotto

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Ingredients

Heat 2 tablespoons olive oil in a pot over moderate heat until hot. Add the garlic and onion.
Add diced pepper and season with salt and pepper.
Cook for 3 to 5 minutes, stirring often, or until softened and aromatic.
In a pot, combine and boil the vegetable demi-glace, saffron, lemon zest, 1 lemon wedge’s juice, and water.
When the water boils, add risotto and cook for 14 to 16 minutes, stirring regularly.
Remove the risotto from the pan and toss in the Parmesan cheese, chopped pea tendrils, and butter; season with salt and pepper to taste.
Stir until everything is completely combined.
Toss the whole pea tendrils in a bowl with the juice of 1 lemon slice and 1 teaspoon of olive oil just before serving.
Garnish with the remaining 2 lemon wedges and Pea shoot microgreens.