Zesty Spring Vegetable Risotto with Lemon Verbena & Pickled Medley

"spring vegetable risotto with lemon verbena and pea shoots served with a side of a pickled spring vegetable medley "

Sean.Mahoney06

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5/28/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This vibrant spring vegetable risotto combines creamy Arborio rice with fresh peas, asparagus, and tender pea shoots, all brightened by the citrusy essence of lemon verbena. Paired with a crisp, tangy pickled spring vegetable medley, this dish offers a perfect balance of creamy, fresh, and acidic flavors—celebrating the season’s best produce in every bite.

spring risotto vegetarian fresh pickled citrus

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Name: Zesty Spring Vegetable Risotto with Lemon Verbena & Pickled Medley
Yield: 4
Ingredients: 1 ½ cups Arborio rice; 1 small onion, finely chopped; 2 cloves garlic, minced; 4 cups vegetable broth, warm; 1 cup fresh green peas (shelled); 1 cup asparagus tips, chopped; 1 cup pea shoots, roughly chopped; ½ cup dry white wine; 3 tbsp olive oil; 2 tbsp unsalted butter; 3 lemon verbena leaves, finely chopped; ½ cup grated Parmesan cheese; Zest of 1 lemon; Salt and black pepper, to taste For Pickled Spring Vegetable Medley:; 1 cup baby carrots, thinly sliced; 1 cup radishes, thinly sliced; 1 cup cucumber, julienned; 1 cup cauliflower florets (small); 1 cup white vinegar; ½ cup water; 2 tbsp sugar; 1 tbsp sea salt; 1 tsp mustard seeds; 1 tsp pink peppercorns

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