Ingredients
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4 cups unsalted Chicken broth
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1½ Tbsp Olive Oil
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2 Bacon
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⅓ cup finely chopped Shallot
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3 Garlic
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1 cup uncooked Arborio Rice
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⅓ cup dry White Wine
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8 oz sugar Snap Peas
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1 cup fresh or thawed frozen green Peas
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1 Tbsp chopped fresh Tarragon
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½ tsp Kosher Salt
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¼ tsp Black Pepper
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1 oz Parmigiano-Reggiano Cheese
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2 oz Microgreens
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1½ tsp fresh Lemon Juice
Directions
This veg-forward risotto combines tender garden peas with crisp sugar snaps, both highlighted by the anise notes of fresh tarragon. A tangle of lightly dressed microgreens adorns each serving.
Steps
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1
Done
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Bring stock to a simmer in a saucepan over medium-high (do not boil). Reduce heat to low, and keep warm. |
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2
Done
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Heat a large sauté pan or Dutch oven over medium. Add 1 tablespoon oil; swirl to coat. Add bacon; cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon; drain on a paper towel. Add shallot and garlic to drippings in pan; cook, stirring often, 2 minutes. Add rice; cook, stirring constantly, 1 minute. Add white wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes. |
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3
Done
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Stir in 1 cup warm stock; cook, stirring often, until liquid is nearly absorbed, about 3 minutes. Add 2 cups stock, ½ cup at a time, and cook, stirring almost constantly, until each portion of stock is absorbed before adding the next. Add snap and green peas and ½ cup stock; cook, stirring constantly, until snap peas are crisp-tender and liquid is absorbed, about 2 minutes. Remove from heat; stir in tarragon, salt, pepper, cheese, and remaining ½ cup stock. |
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4
Done
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Combine microgreens, lemon juice, and remaining 1½ teaspoons oil in a medium bowl; toss to coat. Divide risotto evenly among 4 bowls; top evenly with microgreens and bacon. |
