Lemon & Pea Tendril Risotto with Saffron & Microgreens

Lemon & Pea Tendril Risotto

with Saffron & Microgreens

2 Servings
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From the Test Kitchen

We’re just wild about this risotto. We’ve chosen bomba rice, a Spanish variety usually reserved for paella. Bomba is incredibly absorbent without losing its texture, providing the perfect base for this dish. You’ll simmer the rice with aromatics, lemon and threads of saffron, infusing the rice with the richness of these ingredients. It’s a flavor explosion! When cooking, remember: risotto is meant to be thick, creamy and al dente. Keep a watchful eye and taste frequently to make sure your rice is still slightly firm to the bite.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    555 Cals (est.)
fresh
ingredients
Lemon & Pea Tendril Risotto with Saffron & Microgreens
Title
  • 3 cloves Garlic
  • 2 oz Pea Tendrils
  • 1 Lemon
  • 1 Red Bell Pepper
  • 1 Yellow Onion
  • 1 cup Bomba Rice
  • 3 Tbsps Vegetable Demi-Glace
  • 1 pinch Saffron
  • ⅓ cup Grated Parmesan Cheese
  • 2 Tbsps Butter
  • ¼ cup Microgreens
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop half the pea tendrils; leave the remaining tendrils whole. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Remove and discard the stem, seeds and ribs of the red pepper; medium dice the pepper. Peel and small dice the onion.
Cook the aromatics:
2 Cook the aromatics:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion and season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Add the diced pepper and season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until slightly softened.
Toast the rice:
3 Toast the rice:
Increase the heat to medium-high and stir in the rice. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.
Start the risotto:
4 Start the risotto:
Stir in the vegetable demi-glace, saffron, lemon zest, juice of 1 lemon wedge and 3½ cups of water and season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 14 to 16 minutes, or until most of the liquid is absorbed and the rice is al dente (still slightly firm to the bite). Remove from heat.
Finish the risotto:
5 Finish the risotto:
Off the heat, stir the Parmesan cheese, chopped pea tendrils and butter into the risotto; season with salt and pepper to taste. Stir until thoroughly incorporated.
Dress the tendrils & plate your dish:
6 Dress the tendrils & plate your dish:
Just before serving, in a medium bowl, dress the whole pea tendrils with the juice of 1 lemon wedge and 1 teaspoon of olive oil. Season with salt and pepper. To plate your dish, divide the risotto between 2 dishes and top with the dressed pea tendrils. Garnish with the microgreens and remaining 2 lemon wedges. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Roughly chop half the pea tendrils; leave the remaining tendrils whole. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Remove and discard the stem, seeds and ribs of the red pepper; medium dice the pepper. Peel and small dice the onion.
2 Cook the aromatics:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion and season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened and fragrant. Add the diced pepper and season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until slightly softened.
Cook the aromatics:
Toast the rice:
3 Toast the rice:
Increase the heat to medium-high and stir in the rice. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant.
4 Start the risotto:
Stir in the vegetable demi-glace, saffron, lemon zest, juice of 1 lemon wedge and 3½ cups of water and season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 14 to 16 minutes, or until most of the liquid is absorbed and the rice is al dente (still slightly firm to the bite). Remove from heat.
Start the risotto:
Finish the risotto:
5 Finish the risotto:
Off the heat, stir the Parmesan cheese, chopped pea tendrils and butter into the risotto; season with salt and pepper to taste. Stir until thoroughly incorporated.
6 Dress the tendrils & plate your dish:
Just before serving, in a medium bowl, dress the whole pea tendrils with the juice of 1 lemon wedge and 1 teaspoon of olive oil. Season with salt and pepper. To plate your dish, divide the risotto between 2 dishes and top with the dressed pea tendrils. Garnish with the microgreens and remaining 2 lemon wedges. Enjoy!
Dress the tendrils & plate your dish:
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