Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Pea Risotto with Pea Shoots and Roasted Meyer Lemon



Posts : 17993
Thanked : 881
Join date : 2013-01-12

Pea Risotto with Pea Shoots and Roasted Meyer Lemon

Post by Lobo on Wed 20 Jan 2016, 9:34 pm

Pea Risotto with Pea Shoots and Roasted Meyer Lemon

Be the first to Write a Review
Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 4
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.

  • Printer Friendly Version

  • 1


  • 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, about 15 minutes. Chop the lemons and set aside.

In a large measuring cup, heat the broth in the microwave until very hot. Keep warm. In a saucepan over medium heat, melt the butter. Add the shallots and sauté until tender but not browned, 3 minutes. Add the rice and cook, stirring constantly, for 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) of the 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 pan 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 immediately. Serves 4.

Adapted from Williams-Sonoma Weeknight Vegetarian, by Ivy Manning (Weldon Owen, 2013)

    Current date/time is Thu 08 Dec 2016, 4:02 pm