Risotto with Spring Greens and Roasted Meyer Lemon

Risotto with Spring Greens and Roasted Meyer Lemon

William Sonoma's Vegetarian risotto recipe simplified, easy in clay- Risotto with Spring Greens and Roasted Meyer Lemon! Yum! Yum! Yum!


  • • 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 and freshly ground pepper
  • • 2 cups (2 oz./60 g) lightly packed fresh pea shoots, baby arugula, baby spinach, or baby kale


  1. Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper and brush with some of the olive oil.
  2. Arrange the lemon slices in a single layer, drizzle with the remaining oil, and roast until lightly browned, 15 minutes. Chop the lemons and set aside.
  3. In a heavy saucepan, melt the butter over medium heat. Add the shallots and sauté until tender but not browned, 3 minutes. Transfer to your #vitaclay pot.
  4.  Add the rice and the rest of ingredients in your vitaclay pot. Set on Stew to cook for 30 minutes, until all the broth has been absorbed in the rice and rice is just tender.
  5. During the last 8 minutes of cooking, add the pea and cover your vitaclay to let it continue to simmer for the remaining time.
  6. Remove the clay pot from the vitaclay cooker and stir in the cheese. Season to taste with salt and pepper. Divide the
  7. risotto among 4 shallow bowls. Sprinkle some of the roasted lemon on top of each portion. Garnish each bowl with a tangle of pea shoots and serve. Serves 4




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