SWEET PEA OVEN RISOTTO W/ GARLIC PEA SHOOTS

INGREDIENTS

• 4 tablespoons extra virgin olive oil

• 4 shallots, finely chopped

• 2 cups aborio rice

• 4 1/2 cups low-sodium chicken broth

• 2 cups sweet peas (thawed if frozen, blanched in boiling water if fresh)

• 4 tablespoons unsalted butter

• 2 handfuls of freshly grated parmesan cheese

• garlicky pea shoots, for serving

Garlicky pea shoots

| serves 4 |

• 1 tablespoon extra virgin olive oil

• 1 garlic clove, minced or grated on a microplane

• 3 loosely packed cups pea shoots, torn into peices

• kosher salt

METHOD

1. Preheat the oven to 400°F.

2. Place an oven-safe pot over medium heat. Add the olive oil and the chopped shallots and saute until soft but not browned. Add the rice and cook it for a few minutes, constantly stirring, until the grains glisten.

3. Meanwhile, pour the broth into a separate saucepan, bring it to a boil, and immediately remove it from the heat. Add 4 cups of the hot broth to the rice mixture. Stir to combine and bring the rice pot to a boil. Cover the pot and transfer it to the oven. Cook for 20 minutes or until the liquid is mostly absorbed and the rice is tender. Remove the pot from the oven and add the peas, butter, 1/2 cup of broth, and handfuls of parmesan cheese. Stir everything to combine and serve topped with garlicky pea shoots.

Garlicky pea shoots

1. Heat the oil in a medium skillet over medium-high heat. Add the minced garlic and pea shoots. Continuously toss the pea shoots with garlic until they are just wilted. Sprinkle it with salt and serve on top of the risotto.