Carrot Risotto with Pea and Chard Microgreens 

INGREDIENTS

1 Tbsp olive oil
1 cup carrots, finely diced
½ cup leeks, white and light green parts only, finely diced
Pinch of saffron
1 bay leaf
1½ cups Arborio rice
¾ cup dry white wine (unoaked)
3 cups carrot juice
3 cups vegetable or chicken broth, heated
1 cup grated Parmesan cheese
2 Tbsp unsalted butter
¼ cup carrot microgreens (optional)
Sea salt and fresh pepper, to taste

METHOD

In a large saucepan, heat oil on medium and add leeks, carrots, saffron and bay leaf.  Stir frequently until leeks are translucent, and then stir in the rice. Once heated, stir in wine, turn heat to medium-low and wait until the wine is absorbed and evaporated. 

Start adding hot broth, alternating with carrot juice, 1 cup at a time. Stir frequently and wait until each cup is absorbed before adding more. The stirring process will create the creamy texture of the risotto, and the carrot juice will form a sauce as it reduces. Test for doneness (al dente) after about 20-30 minutes. You may not need all the broth.

Remove bay leaf, turn heat off, and stir in Parmesan and butter until melted. Season to taste with salt, pepper, and carrot microgreens if using. Serve topped with Pea Microgreen Salad.

Orange Dressed Pea Greens Salad 

INGREDIENTS

1 Tbsp Champagne or white wine vinegar
2 Tbsp olive oil
¼ tsp salt
¼ tsp sugar
Fresh pepper, to taste
2 cups pea microgreens, washed
1 cup chard or beet microgreens, washed

METHOD

Mix first 5 ingredients together in a medium-size bowl.
Add microgreens, toss gently and pile on top of risotto to serve.