Pea Shoot Risotto – Garden & Gun
The gardener at England’s Great Dixter freshens risotto with one of the first signs of spring, a trick he learned from a Texas friend
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Ingredients
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- 5 scallions, finely chopped
- ½ cup pea shoots
- 1½ cups risotto rice
- 15 cups warm vegetable stock
- 1½ cups sugar snap peas, halved on the diagonal if large
- ⅓ cup grated Parmesan cheese, plus extra for serving
- 1 tbsp. crème fraîche
- salt
- pepper
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