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Lemon & Pea Tendril Risotto Fill 1 Created with Sketch.

with Saffron & Microgreens

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 555 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: