Pea Risotto with Pea Shoots and Roasted Meyer Lemon

In this springtime risotto, roasted slices of Meyer lemon lend a sweet-tangy zip. We recommend young pecorino cheese, a creamy sheep’s-milk cheese, to complement the delicate flavors in this recipe; its aged cousin, pecorino romano, is much saltier. If you can’t find young pecorino, Parmesan cheese makes a good substitute.

 

Pea Risotto with Pea Shoots and Roasted Meyer Lemon

 

2 tsp. extra-virgin olive oil

2 small Meyer lemons, halved lengthwise and thinly sliced, seeds removed

5 cups (40 fl. oz./1.25 l) vegetable broth

3 Tbs. unsalted butter

1 cup (5 oz./155 g) thinly sliced shallots

1 1/2 cups (10 1⁄2 oz./330 g) Arborio rice

1/2 cup (4 fl. oz./125 ml) dry vermouth or dry white wine

2 cups (10 oz./315 g) fresh shelled peas (from about 2 lb./1 kg pea pods)

1 cup (4 oz./125 g) finely grated young pecorino cheese

Sea salt and freshly ground pepper

2 cups (2 oz./60 g) pea shoots

 

Preheat an 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 roast until lightly browned, 15 minutes. Chop the lemons and set aside.

 

Heat the broth in a small saucepan or in a large measuring cup in the microwave until steaming hot. Keep warm. In a heavy saucepan, melt the butter over medium heat. Add the shallots and sauté until tender but not browned, 3 minutes. Add the rice and cook, stirring constantly, 1 minute. Add the vermouth and cook until the liquid has been absorbed, 1 minute. Add about 1/2 cup (4 fl. oz./125 ml) hot broth and simmer, stirring frequently, until the broth has been absorbed. Repeat with the remaining broth, adding only 1/2 cup of the broth at a time, until all the broth has been added and the rice is just tender, about 18 minutes. During the last 8 minutes of cooking, add the peas.

 

Remove the pot from the heat and stir in the cheese. Season to taste with salt and pepper. Divide the
risotto among 4 shallow bowls. Sprinkle some of the roasted lemon on top of each portion. Garnish each bowl with a tangle of pea shoots and serve. Serves 4.

 

Recipe adapted from Williams-Sonoma Weeknight Vegetarian, by Ivy Manning