Recipes — risotto

Pea Pesto Base: 6 garlic cloves, peeled 1 shallot, peeled and quartered 1 cup spring peas 1/8 cup Pesto EVOO 1 tablespoon Grilled Lemon Balsamic 2 tablespoon Pesto EVOO 1 cup arborio rice 4 cups chicken or vegetable broth 1/2 cup pecorino romano or parmesan, grated salt and pepper to taste Spring Vegetable Sauté: 2 tablespoons Pesto EVOO 1 bunch asparagus, trimmed 1 cup snap peas 1 cup spring peas salt and pepper to taste micro greens and charred lemon wedges for garnish (optional) Instructions: Combine pesto pea base ingredients (garlic, shallot, peas, pesto olive oil, and lemon balsamic) together...

Ingredients: 6 to 7 cups vegetable stock, as needed Salt and Pepper 2 Tbsp. LG Infused Mushroom and Sage Infused Olive Oil ½ cup finely chopped onion, or 2 shallots, minced ¾ to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick 2 garlic cloves, minced 2 chopped sage (optional) 1 ½ cups Riso Margherita Arborio Rice or short grain brown rice ½ cup dry white wine (like a pinot grigio or sauvignon blanc) 1 cup frozen peas, thawed 2 Tbsp. chopped fresh parsley ½ cup nutritional yeast (or parmesan cheese) LG Black...