Double Pea Risotto

Updated at: Wed, 16 Aug 2023 19:28:38 GMT

Step 1

1. Bring stock to a simmer in a saucepan over medium high heat, do not boil. Reduce heat to low and keep warm

Step 2

2. Heat a large saute pan or Dutch oven over medium heat. Add one tablespoon oil, swirl to coat. Add bacon, cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon and drain on paper towel

Step 3

3. Add shallot and garlic to drippings, cook, stirring often, 2 minutes

Step 4

4. Add rice, cook, stirring constantly, one minute

Step 5

5. Add wine, cook, stirring constantly until liquid is absorbed, about 2 minutes

Step 6

6. Stir in 1 Cup warm stock, cook, stirring often until liquid is nearly absorbed, about 3 minutes

Step 7

7. Add 2 cups of stock, 1/2 cup at a time and cook stirring almost constantly until each portion of stock is absorbed before adding the next

Step 8

8. Add snap and green peas and 1/2 cup stock, cook, stirring constantly until snap peas are crisp tender and liquid is absorbed, about 2 minutes

Step 9

9. Remove from heat, stir in tarragon, salt, pepper, cheese and remaining 1/2 cup of stock

Step 10

10. Combine microgreens, lemon juice and remaining 1 1/2 teaspoons oil in a medium bowl and toss to coat

Step 11

11. Divide risotto evenly among four bowls and top with microgreens and bacon

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