Risotto with Spring Greens and Roasted Meyer Lemon

Name: Risotto with Spring Greens and Roasted Meyer Lemon
Ingredients: 2 tsp. extra-virgin olive oil; 2 small Meyer lemons, halved lengthwise and thinly sliced, seeds removed; 4 cups homemade vegetable broth; 3 Tbs. unsalted butter; 1 cup thinly sliced shallots; 1 1/2 cups Arborio rice; 1/2 cup dry vermouth or dry white wine; 2 cups fresh shelled peas (from about 2 lb./1 kg pea pods); 1 cup finely grated young pecorino cheese or Parmesan cheese; Sea salt; freshly ground pepper; 2 cups (2 oz./60 g) lightly packed fresh pea shoots, baby arugula, baby spinach, or baby kale

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William Sonoma's Vegetarian risotto recipe simplified, easy in clay- Risotto with Spring Greens and Roasted Meyer Lemon! Yum! Yum! Yum! Ingredients: • 2 tsp. extra-virgin olive oil • 2 small...

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Ingredients

2 tsp. extra-virgin olive oil
2 small Meyer lemons, halved lengthwise and thinly sliced, seeds removed
4 cups homemade vegetable broth
3 Tbs. unsalted butter
1 cup thinly sliced shallots
1 1/2 cups Arborio rice
1/2 cup dry vermouth or dry white wine
2 cups fresh shelled peas (from about 2 lb./1 kg pea pods)
1 cup finely grated young pecorino cheese or Parmesan cheese
Sea salt
freshly ground pepper
2 cups (2 oz./60 g) lightly packed fresh pea shoots, baby arugula, baby spinach, or baby kale