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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Pea Risotto with Pea Shoots and Roasted Meyer Lemon

    Lobo
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    • Post n°1

    Pea Risotto with Pea Shoots and Roasted Meyer Lemon Empty Pea Risotto with Pea Shoots and Roasted Meyer Lemon

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

    Pea Risotto with Pea Shoots and Roasted Meyer Lemon Img14l
    Pea Risotto with Pea Shoots and Roasted Meyer Lemon
    Pea Risotto with Pea Shoots and Roasted Meyer Lemon Translucent
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    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.






    • 1

    Ingredients:


    • 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

    Directions:

    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)
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