This veg-forward risotto combines tender garden peas with crisp sugar snaps, both highlighted by fresh tarragon. A tangle of lightly dressed microgreens adorns each serving; use any variety you’d like, such as radish, broccoli, or mustard.
Many common kitchen ladles hold 1/2 cup of liquid, perfect for gradually adding hot stock per the classic risotto method. If you don’t have a ladle, you can use a 1/2 cup dry measuring cup (with a handle) to carefully scoop out what you need.
Want to make this dish vegetarian? Just omit the bacon and swap in a veggie stock.
4 cups unsalted chicken stock (such as Swanson)
1 1/2 tablespoons olive oil, divided
2 bacon slices, chopped
1/3 cup finely chopped shallot (about 1 large shallot)
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
8 ounces sugar snap peas, trimmed and cut crosswise into thin slices
Bring stock to a simmer in a saucepan over medium-high (do not boil). Reduce heat to low, and keep warm.
Heat a large sauté pan or Dutch oven over medium. Add 1 tablespoon oil; swirl to coat. Add bacon; cook until crisp, 4 to 5 minutes. Remove bacon with a slotted spoon; drain on a paper towel. Add shallot and garlic to drippings in pan; cook, stirring often, 2 minutes. Add rice; cook, stirring constantly, 1 minute. Add wine; cook, stirring constantly, until liquid is absorbed, about 2 minutes.
Stir in 1 cup warm stock; cook, stirring often, until liquid is nearly absorbed, about 3 minutes. Add 2 cups stock, 1/2 cup at a time, and cook, stirring almost constantly, until each portion of stock is absorbed before adding the next. 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. Remove from heat; stir in tarragon, salt, pepper, cheese, and remaining 1/2 cup stock.
Combine microgreens, lemon juice, and remaining 1 1/2 teaspoons oil in a medium bowl; toss to coat. Divide risotto evenly among 4 bowls; top with microgreens and bacon.
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