Pea Pesto and Grilled Lemon Risotto - Viva La Olive

Ingredients

• 6 garlic cloves, peeled
• 1 shallot, peeled and quartered
• 1 cup spring peas
• 1/8 cup Pesto EVOO
• 1 tablespoon Lemon Balsamic
• 2 tablespoons 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
• 2 tablespoons Pesto EVOO
• 1 bunch asparagus, trimmed
• 1 cup snap peas
• micro greens and charred lemon wedges for garnish (optional)