Pea Risotto with Pea Shoots and Roasted Meyer Lemon

Name: Pea Risotto with Pea Shoots and Roasted Meyer Lemon
Yield: Makes 4 servings
Ingredients: Sea salt and freshly ground pepper; Pea shoots, 2 cups (2 oz/60 g), chopped if unruly; Vegetable broth, 5 cups (40 fl oz/1.25 l); Small Meyer lemons, 2, halved lengthwise and thinly sliced, seeds removed; Extra-virgin olive oil, 2 teaspoons; Shallots, 1 cup (5 oz/155 g) thinly sliced; Unsalted butter, 3 tablespoons; Dry vermouth or dry white wine, ½ cup (4 fl oz/125 ml); Arborio rice, 1½ cups (10½ oz/330 g); Young pecorino cheese, 1 cup (4 oz/125 g) finely grated; Fresh shelled peas, 2 cups (10 oz/315 g) (from about 2 lb/1 kg pea pods)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Think of this as a springboard for other risottos: When in season, swap asparagus, zucchini, wild mushrooms, or butternut squash for the peas. In this version, roasted slices of Meyer lemon lend a sweet-tangy zip.

Ingredients

Extra-virgin olive oil, 2 teaspoons
Small Meyer lemons, 2, halved lengthwise and thinly sliced, seeds removed
Vegetable broth

Main course
Dinner
Vegetarian
Spring
Gluten-free
Microwave

Method

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and brush with some of the olive oil. Arrange the lemon slices in a single layer, drizzle with the remaining oil, and