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Lemon & pea Tendril Risotto

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11 00:35:00
hour(s): minute(s) : second(s)
Ingredients Minutes Calories
Preparation time Cooking time Servings
00:10:00
hour(s): minute(s) : second(s)		 00:25:00
hour(s): minute(s) : second(s)		 6
Vegan Stuffing

Ingredients


3 Cloves Garlic
2 Ounce Pea Tendrils
1 Medium Lemon
1 Medium Red Bell Pepper
1 Medium Yellow Onion
1 Cup Bomba Rice
3 Teaspoons Vegetable Demi-Glace
1 Pinch Saffron
1/3 Cup Grated Parmesan Cheese
2 Tablespoons Butter
1/4 Cup Pea shoot Microgreens

Instructions


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


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