Pea Pesto and Grilled Lemon Risotto – Fustini's Oils & Vinegars

Ingredients

• 6 garlic cloves, peeled
• 1 shallot, peeled and quartered
• 1 cup spring peas
• 1/8 cup + 4 tablespoons Fustini's Pesto olive oil
• 1 tablespoon Fustini's Sicilian Lemon balsamic
• 1 cup arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup pecorino romano or parmesan, grated
• salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 cup snap peas
• microgreens and charred lemon wedges for garnish (optional)